Taleggio half 1,1 kg ca

The production of Taleggio is regulated by specific regulations: the milk used (whole cow) must come exclusively from controlled stables located within the area of ​​origin and can be used raw or pasteurized.
Once the milk has been brought to the dairy, it is heated to 32-35 ° C, the graft with an acidifying effect is added - the use of genetically modified microorganisms is not allowed - and the calf or beef rennet, and wait for it to form. the curd.
The curd is then broken and distributed in special molds. The cheese is then subjected to dry stewing and salting.
Finally the taleggio is left to mature on wooden boards, in cells that reproduce the climatic conditions of the natural caves that were used in ancient times, for a variable period: the minimum maturation period is 35 days. During maturing, approximately every 7 days, the wheels are turned over and wetted with water and salt sponges, in order to keep the rind moist and eliminate any abnormal mold formation.

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