Tag: Taleggio

Taleggio risotto (and a glass of wine) with friends – Italian Cuisine

Taleggio risotto warms the evening with its taste and creaminess. Here's how to prepare it and enjoy it with wine

All the summer illusions are definitively dormant with the arrival of solar time, and then all that remains is to make the best of a bad luck and start to write down all the reasons why you should be happy (despite) the arrival of winter. The first that comes to mind is the pleasure of to cook for friends. Are you aware of those evenings when you are all together, laughing and telling each other your last romance, in front of a good glass of wine? Which dish better than a risotto lends itself to such an evening? And specifically, a Taleggio Cheese Risotto, a rich and creamy cheese, which gives a softness and something velvety to every dish? And then the risotto with taleggio is a unique dish, full of taste and satiating, which solves the evening by itself. And it is perfect to combine with a full-bodied but elegant red glass, as can be a Pinot Noir or a Barolo.

Taleggio Cheese Risotto


The Taleggio cheese it's a cheese soft paste with the washed rind that is made with cow's milk, perfect to use in the kitchen to flavor gnocchi, crepes or a plate of polenta. It is also excellent in purity, at the end of a meal, and becomes a very popular dish if accompanied with onion jam, pumpkin or fig and walnut compote. Now let's see how to use this cheese to make risotto.

The recipe for risotto with taleggio

Ingredients for 4 people: 350 g Carnaroli rice, 200 g taleggio cheese, 1 shallot, a knob of butter, a glass of white wine, vegetable broth q.b., Parmesan, salt.

Method: first simmer the vegetable stock, then peel and slice the shallot. Put the knob of butter in a pan and when it is melted add the shallot and let it brown. Once browned, put the rice and toast it for three minutes. Then add the wine and let it evaporate. Then add the broth, one ladle at a time and cook until the rice is al dente. Season with salt and add the taleggio cheese into slices. Mix well and finish with a sprinkling of Parmesan. Serve the risotto with Taleggio cheese still steaming.

In the tutorial some tips for a perfect risotto

20 recipes that we like to prepare with Taleggio – Italian Cuisine

20 recipes that we like to prepare with Taleggio

Taleggio is a Lombard cheese with a sweet taste and a pleasant fatness. Perfect for enriching croutons, risottos, succulent first courses and making vegetables unforgettable, it is also the ideal filling for pies and savory pies. But before we find out how we cooked it, here's the story and some little instructions for use.


The fame of the "Lombard cheese" – initially produced also throughout the flat area between the Ticino and the Lambro, up to the Po – grew throughout the Middle Ages up to appear in the Renaissance cookbooks of Cristoforo da Messisburgo and Platina. To the point that in the 15th century the Sforza family had to work to repress their flourishing smuggling. And even celebrities were fond of it: in 1692, a hungry Ludovico Antonio Muratori was sent "two pounds of Val Imagna cheese that you both like". Even Giacomo Casanova was a great admirer, between a love affair and the other. In 1791 of his ruling use speaks The new Milanese chef, citing the typical cheeses produced in Lombardy including the "stracchino quadro di Milano". With the 800 the Lombard bovine patrimony begins to grow. And it also begins a certain territorial differentiation between Lombard cheeses that will definitely bring the "heart" of Taleggio production as we understand it towards the Lombard valleys, especially between Lecco and Bergamo.

The origin of the name

As we saw initially, the most used term was "Lombard cheese", Which was then joined by that of"stracchino". With the term "stracchino" or "quartirolo", in fact, in Lombardy each soft cheese was meant, weighing about one kg. The name is none other than the twentieth-century abbreviation of “quartirolo or stracchino quartirolo from the Val Taleggio". That is the small valley in the province of Bergamo which, together with the nearby Valsassina, had the privilege of producing the best "quartiroli". However, as early as the 1930s, a production of this cheese is documented also in Piedmont and Veneto. While, at the same time, the differentiation between "stracchino" (semi-mature low-fat cheese), "quartirolo" (stracchino produced from 24 September onwards, when the cattle ate "erba quartirola") and, indeed, "Taleggio" (with minimum seasoning of 35 days). The term "Taleggio" officially appears for the first time in 1944 and it reaches us even after obtaining the Dop mark in 1996.

How to store it

It is not a cheese of complicated preservation, but some rules must be followed to avoid shortening the duration of its duration. First, never wrap it in plastic wrap, but keep the paper in which the cheesemaker wraps it at the time of purchase. Alternatively, use a damp cloth that will preserve the softness of the crust. The ideal temperature to keep it fresh is between 0 and 6 degrees and can even freeze.

Which wines to accompany it

It goes well with a wine that lets its maximum character be expressed to the fullest. To counteract the fatness, better to opt for the bubbles, while to dry the succulence we recommend a wine that has one slight tannin note. The best turns out to be a sweet red, fragrant, slightly sparkling and young, sour but not unripe. The sommelier Giorgio Menaggia suggests a Bonarda or a Lambrusconot sweet but dry, or a Gutturnio. Also indicated on Pinot Noir, vinified however so that it has a minimum of animosity, or a Cabernet.

In the gallery above, Taleggio in 20 recipes.

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Recipe Crostoni of polenta gratin with Taleggio cheese – Italian Cuisine

Recipe Crostoni of polenta gratin with Taleggio cheese

  • 250 g yellow polenta flour
  • 250 g mature taleggio
  • 80 g onion
  • 50 g strained pancetta
  • thyme
  • salt

To prepare the polenta croutons au gratin with taleggio cheese, prepare the polenta (one day for the other): pour the flour in a liter of salted boiling water, diluting any lumps then, stirring often, let it cook for about 50 '. Pour the polenta on a sheet of baking paper and roll it into a large salami that will let it cool. To serve, prepare a chopped onion, thyme, bacon and fry in a pan, over very low heat. Slice the polenta salami into 16 one-centimeter thick washers, place them on a plate, garnish with a teaspoon of sauté, diced taleggio cheese and pass them in a gratin oven. Serve the hot croutons.

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