Taleggio Recipe Ideas
Taleggio is multi-faceted: its slightly salty rind, its rich buttery creamy interior, and its yeasty flavour notes. Pair with a tart, crisp apple to contrast the rich, creaminess. Or lean into its earthiness with mushrooms, and even some cured meats.
Is Taleggio supposed to be that colour?
Taleggio cheeses are stacked in wooden pine boxes then washed (duh!) and brushed several times over a one month period, slowly developing a thin bloom flecked with grey yeasts and blue Penicillium mould on its distinctive terracotta-coloured rind. Its tell-tale rind is thanks to the presence of Brevibacterium linens, a bacteria that also naturally occur on human skin.
What should I drink with Taleggio?
Pinot Grigio, Pinot Noir, Gamay, Yeasty Blonde Beer
An important note - best store your Taleggio separately to other cheeses as it tends to have a bossy aroma.
Recipe ideas for what you can make with Taleggio:
Toastie or Omelette -Take your toastie or omelette next level with some generous slices of oozy ripe Taleggio. You won’t regret it.
Risotto - Add chunks of Taleggio to your bowl before topping with your finished risotto for a buried cheesy treasure.
Potato, caramelised onion, Taleggio, rosemary pizza - Drizzle some extra virgin olive oil across your pizza base. Layer some thinly-sliced potato, caramelised onion & sprinkle with rosemary tips. Add some mozzarella and Taleggio before baking for 8-10 mins in a hot oven until lightly browned.
Stuffed baked potato - Scoop out the flesh of a baked potato (or even a sweet potato). Mash with some cubes of Taleggio, herbs such as thyme, a little butter, season well. Stuff the mixture back into the jacket and bake for 15-20 min until golden. Add a crisp salad and lunch is ready.
Pasta al forno - Literally meaning ‘to the oven.’ Par-cook some large pasta shells (conchiglioni) and combine with a basic béchamel sauce into which you have stirred your Taleggio and some blanched vegetables (cauliflower florets, savoy cabbage, spinach, green beans – your choice) or even mini pork meatballs. Top with breadcrumbs and grated Parmigiano Reggiano. Bake for 20-30 until crisp and golden on top.