1 / 2
TALEGGIO / Ciresa
Made since Roman times, this Italian cow milk beauty showcases rich meaty & yeasty flavors. Aged 40 days. (PRICE PER POUND)
A Perfect Pairing
A milder washed rind like Taleggio responds remarkably well to a single origin dark chocolate (try Askinosie 72%); sip your favorite stout or porter for a perfect picture.
Looking for more like this?
Try Rougette or Red Hawk
Try Rougette or Red Hawk
The Full Wheel
Ciresa was founded by Giovanni Ciresa in the 1930s, then passed on to his sons, who have expanded it to include many different production facilities. Taleggio, hailing from the Val Taleggio in the Lombardy region of Italy, has been made since Roman times and today is commonly known as the “King of Italian Washed Rinds.” This decadent cheese has a comparatively mild flavor and an unusual fruity tang with stocky flavors hinting at french onion soup. The paste is stark white and dense, and the texture is plump and pudgy – almost spreadable at room temperature. Thin and edible, the rind displays a slightly crusty texture and a little bit of a bite. Slightly tacky to the touch, with yeast and mushroom notes on the nose, flavor is grounded in notes of bright, heavy cream.
$25.99
TALEGGIO / Ciresa—
$25.99
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Made since Roman times, this Italian cow milk beauty showcases rich meaty & yeasty flavors. Aged 40 days. (PRICE PER POUND)
A Perfect Pairing
A milder washed rind like Taleggio responds remarkably well to a single origin dark chocolate (try Askinosie 72%); sip your favorite stout or porter for a perfect picture.
Looking for more like this?
Try Rougette or Red Hawk
Try Rougette or Red Hawk
The Full Wheel
Ciresa was founded by Giovanni Ciresa in the 1930s, then passed on to his sons, who have expanded it to include many different production facilities. Taleggio, hailing from the Val Taleggio in the Lombardy region of Italy, has been made since Roman times and today is commonly known as the “King of Italian Washed Rinds.” This decadent cheese has a comparatively mild flavor and an unusual fruity tang with stocky flavors hinting at french onion soup. The paste is stark white and dense, and the texture is plump and pudgy – almost spreadable at room temperature. Thin and edible, the rind displays a slightly crusty texture and a little bit of a bite. Slightly tacky to the touch, with yeast and mushroom notes on the nose, flavor is grounded in notes of bright, heavy cream.
