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Cheese from Italy, Lombardy, Val Taleggio
Raw whole milk of mostly Bruna cows is set with calf rennet twice, about 12 hours apart. The first curd drains in a cloth for at least 12 hours; the second is broken in the vat, and the two are layered warm and cold in a mould. After dry salting, the wheels are pierced with needles from about day 30 so moulds already in the milk and the cellar can grow inside. They ripen at least 75 days; no mould is added.
| Raw whole cow milk from two separate milkings, at least 90 % from Bruna cows; skimming is banned | [strach-2013][strach-2023] |
| Calf rennet | [strach-2013] |
| Salt | [strach-2013] |
| Natural or selected starter from strains native to the area (optional); fungal spores may not be added | [strach-onaf] |
| Starter | optional native starter; no fungal cultures |
Total time across the recorded steps: 3.7 months
What changes: The first curd hangs in a cloth and drains through the night
Milk is set with calf rennet at 33–38 °C in 20–30 minutes (ONAF sheet), and the curd is gathered in a natural or synthetic cloth.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk of mostly Bruna cows is set with calf rennet twice, about 12 hours apart. The first curd drains in a cloth for at least 12 hours; the second is broken in the vat, and the two are layered warm and cold in a mould. After dry salting, the wheels are pierced with needles from about day 30 so moulds already in the milk and the cellar can grow inside. They ripen at least 75 days; no mould is added. Made in 6 steps over 3.7 months. The longest step, ripen, takes at least 2.5 months (European Commission 2013) and runs at 4–10 °C (ONAF (national organisation of cheese tasters)). Lactic microflora of micrococcaceae, enterococci and mesophilic and thermophilic lactobacilli and Blue-green moulds present naturally in the milk and the ripening rooms; adding any fungal culture is banned do most of the fermenting.
| Main step | at least 2.5 monthsSet[strach-2013][strach-2023] | Ripen |
|---|---|---|
| Temperature | 4–10 °CReported[strach-onaf] | Ripen |
Built from two curds made about 12 hours apart, one warm and one cold, layered in one mould; its blue veins come only from moulds already present, as adding fungal cultures is banned.
Made from raw whole milk and ripened at least 75 days. The specification says acid whey is traditionally used as a degreasing agent to clean the heating vat and utensils. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the two-curd method began as a way to use stracchino curd left over when one milking gave too little for a whole cheese; the two-curd method itself is described in the application as ancient.
