Caved aged Tallegio
Caved aged Tallegio: The cheese has a special taste and aroma. The crust is pinkish-gray and the paste is white, supple and fruity. It is it matured for 60 days. The name Taleggio is taken from the area where this cheese was first made, Val Taleggio in Bergamo. Originally the cheese was made in the mountains but its production has spread from the Alpine regions to large areas of the Po valley. 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.
Gorgonzola Dulche: Gorgonzola Dulche really needs no introduction but this example is simply umtious and delicious. Gorgonzola is made in the northern Italian village of Gorgonzola. the exact birth date of Gorgonzola is not known but some believe that the Romans produced a cheese similar to Gorgonzola. Gorgonzola was discovered by an innkeeper from Lombardy, who dished up a moldy stracchino cheese to some passing customers. Far from protesting, they highly praised such strange taste, thus decreeing the success of the first mould-inoculated cheese.
La Tur: From the great wine region of Piedmont comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. The creamy soft pâté tastes sweet and nutty almost like fresh cobnuts and is best eaten fresh or with a little maturing will taste more earthy and rich.
Ubriaco Classico: Traditional, hard cheese made from cow's milk. The name of the cheese means "drunken" in Italian and it is because the young cheese is soaked in wine, covered with the crushed grape skins left after pressing and then allowed to mature for six to ten months. The cheese has a firm, crumbly but open texture that is fairly wet and the taste has a hint of pineapple.
Basajo: Definitely a cheese for connoisseur, a blue ewe’s milk cheese that spends about 3 weeks soaking in a sweet wine which infuses the interior with a honeyed aroma. A few wine-plumped golden raisins cling to the outside of the cheese for that added uniqueness. A seductive, velvety texture and mellow fruitiness accompanies this cheese, without the saltiness and peppery bite that is common for the majority of blue cheeses.
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