Taleggio cheese

Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south. After 1992, cheesemakers in Val Taleggio attempted to rename the cheese they produced as Taleggio del Val Taleggio ("Taleggio of Val Taleggio") to distinguish it from the more widely produced versions from nearby areas, but abandoned the attempt when they received legal caution against it, as the cheese already had a protected designation of origin. ==Production==

The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks Listeria developing on Taleggio is typically considered to be a post-manufacturing contamination, as the surface microflora are inhibitory to its development. Each square block is imprinted with a four-leaf brand representing the Consorzio Tutela Taleggio. ==Nutritional information==