Description
Culture for Taleggio (Pasta Morbida) – make Italian cheese from 10 litres of milk
Starter culture from Enolandia for making Taleggio at home. One sachet is for 10 litres of milk. Taleggio is a traditional Italian cow's milk cheese, named after Val Taleggio. It has a soft texture and a distinct, aromatic flavour.
About Taleggio
The cheese dates back to the Middle Ages and is mainly made in Lombardy. It is matured for up to two months, which gives a creamy texture and a rich, buttery taste with hints of fruit and nuts.
What sets Taleggio apart is its edible orange rind, which develops a mild aroma during maturation. The flavour is full but mild enough for most people to enjoy. Taleggio goes well with bread and wine, and as an ingredient in warm dishes such as risotto, polenta and sauces, where it melts well and adds creaminess.
Features
- Starter culture for Taleggio (pasta morbida)
- One sachet for 10 litres of milk
- Makes a soft cow's milk cheese with an edible orange rind
- Manufacturer: Enolandia
Frequently asked questions about culture for Taleggio
How much milk is one sachet for?
The culture is for 10 litres of milk.
Which milk should I use?
Taleggio is made from cow's milk.
Do I also need rennet?
Yes. The culture acidifies the milk and adds flavour, while rennet makes the milk coagulate. Rennet is sold separately.
How long is Taleggio matured?
Traditionally, Taleggio is matured for up to two months.
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