Hello, I bought a Taleggio cheese for the first time yesterday. Unpacked it today and the cheese has green/grey mold spots on the rind. Is that how it should be? And partly wrapped in aluminum foil?
Hello, I bought a Taleggio cheese for the first time yesterday. Unpacked it today and the cheese has green/grey mold spots on the rind. Is that how it should be? And partly wrapped in aluminum foil?
Hello@achseldackel
Taleggio is placed in pinewood boxes to mature. During the ripening process, the cheeses are turned ~ every 7 days and washed with water and salt to keep the rind moist and prevent the formation of abnormal molds. This also promotes the development of the specific fungal cultures and yeasts that are responsible for the typical pink color. 35 days is the minimum ripening period for Taleggio.
Later, the characteristic greenish and grayish mold spots develop.
Italian advice on the rind: Don't eat it, enjoy the creamy inside.
Source: Valée verte
Best regards
Frederica
Hello@achseldackel
Taleggio is placed in pinewood boxes to mature. During the ripening process, the cheeses are turned ~ every 7 days and washed with water and salt to keep the rind moist and prevent the formation of abnormal molds. This also promotes the development of the specific fungal cultures and yeasts that are responsible for the typical pink color. 35 days is the minimum ripening period for Taleggio.
Later, the characteristic greenish and grayish mold spots develop.
Italian advice on the rind: Don't eat it, enjoy the creamy inside.
Source: Valée verte
Best regards
Frederica
Guest
Hello @achseldackel
Thank you very much for your message. From my point of view, @Frederica 's explanation sounds very competent (thank you for your research @Frederica). I'll also ask our cheese managers if they have any additions and will let you know as soon as I know more. But I need two additional pieces of information from you. We have several Taleggio cheeses in our range. Could you tell me exactly which cheese you're talking about and where you bought it? Many thanks and best regards, Tabi
Hello everyone, thank you for your quick answers. It is the Takeggio top BIO. I bought it at the Wynecenter Buchs AG. I also asked a neighbor who is often on vacation in Italy for advice. She also told me that this cheese is so moldy. It just looks strange because it's not spread over the whole rind, but just individual spots. What's more, when I removed the aluminum foil, I saw that a "net" was forming on the cut surface... :/
Thank you Bodenseechnusperli. I wrote the other comments on my cell phone, it doesn't show the list. But now via laptop... =)
and here are the photos...
Guest
Hello @achseldackel
Thank you for the photos. I have forwarded your request to those responsible. You will hear from me or my colleagues as soon as we know more :)
Best regards and have a good day, Tabi
Taleggio is one of my favorite cheeses; I described the soft cheese with red smear from Val Taleggio near Bergamo in northern Italy on Migipedia when it was still possible. A long time ago... ?
I wonder: what is a Taleggio doing in aluminum foil? It would be better to use cheese or slicing paper so that the cheese doesn't sweat and stays fresh and attractive for a long time.
I have never seen any mold in the cheese, even though I have known and regularly enjoyed this dessert cheese since the 1960s! ?
Picture: Taleggio Pergherolo
I was wondering the same thing...
Cut surface at the bottom and in the picture on the left. That's how it was packed.
Anyway, I'll cut away everything on the outside and try the "innards" =) We'll survive
Guest
Hello @achseldackel and @Frederica
I'll try to find out why this Taleggio is wrapped in aluminum paper and keep you posted. Best regards, Tabi
Hello @achseldackel and @Frederica
I'll try to find out why this Taleggio is wrapped in aluminum paper and keep you posted. Best regards, Tabi
And there has been no reply for 2 years ;-)
Guest
Hello @achseldackel
Thank you very much for your message. From my point of view, @Frederica 's explanation sounds very competent (thank you for your research @Frederica). I'll also ask our cheese managers if they have any additions and will let you know as soon as I know more. But I need two additional pieces of information from you. We have several Taleggio cheeses in our range. Could you tell me exactly which cheese you're talking about and where you bought it? Many thanks and best regards, Tabi
Hello everyone, thank you for your quick answers. It is the Takeggio top BIO. I bought it at the Wynecenter Buchs AG. I also asked a neighbor who is often on vacation in Italy for advice. She also told me that this cheese is so moldy. It just looks strange because it's not spread over the whole rind, but just individual spots. What's more, when I removed the aluminum foil, I saw that a "net" was forming on the cut surface... :/
Thank you Bodenseechnusperli. I wrote the other comments on my cell phone, it doesn't show the list. But now via laptop... =)and here are the photos...
Guest
Hello @achseldackel
Thank you for the photos. I have forwarded your request to those responsible. You will hear from me or my colleagues as soon as we know more :)
Best regards and have a good day, Tabi
Taleggio is one of my favorite cheeses; I described the soft cheese with red smear from Val Taleggio near Bergamo in northern Italy on Migipedia when it was still possible. A long time ago... ?
I wonder: what is a Taleggio doing in aluminum foil? It would be better to use cheese or slicing paper so that the cheese doesn't sweat and stays fresh and attractive for a long time.
I have never seen any mold in the cheese, even though I have known and regularly enjoyed this dessert cheese since the 1960s! ?
Picture: Taleggio Pergherolo
I was wondering the same thing...
Cut surface at the bottom and in the picture on the left. That's how it was packed.
Anyway, I'll cut away everything on the outside and try the "innards" =) We'll survive
Guest
Hello @achseldackel and @Frederica
I'll try to find out why this Taleggio is wrapped in aluminum paper and keep you posted. Best regards, Tabi
Hello @achseldackel and @Frederica
I'll try to find out why this Taleggio is wrapped in aluminum paper and keep you posted. Best regards, Tabi
And there has been no reply for 2 years ;-)
