Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or strac cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to the tenth or eleventh century, with the first documents mentioning the cheese, along with grana, in the year 1200. However, until the early 1900's it was simply called 'stracchino': a name which is still used, especially in Lombardy, and Which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region? The rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind. And has a very pungent aroma.
Ingredients for 2
• 180gr rice for risotto
• 2 Williams pears
• 50gr Taleggio Cheese
• 4 dry sage leaves
• 1 small onion
• 1/2 glass white wine
• bit of butter
• bit of grated parmesan cheese
• vegetable stock
• pepper
Gently sauté the chopped onion and sage with a bit of butter, add the diced and peeled pear. Add the rice and toast for 1 min. then pour the half glass of wine and let the alcohol evaporate. Add vegetable stock and cook slowly until the rice is cooked through. Remove the pan from the heat and add the taleggio, mix well until melt and finally add the grated parmesan cheese. Peel the other pear and cut it horizontally. Gently fry the slices in a bit of butter and put them above the rice. Sprinkle with black pepper and some dry sage.
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