||Emilio Mauri S.p.a
||Pasteurised cow's milk
|Avg. Fat Content
||2.3kg random weight
|Qty Per Box
from the excellence of Lombard milk, the genuineness of Mauri cheeses is also
guaranteed by the unique maturing process that benefits from another gift of
the territory: the Lanche, the
natural caves of Valsassina. These caves provide the perfect microclimate for
maturing cheese and as such many of Mauri’s aged cheeses are matured there.
with the highest quality Lombardy milk and in full respect to old time
traditions, Mauri Taleggio is without doubt a first-class cheese. Mild and
delicate, melting and creamy on the palate, aromatic in its subtleness, it
represents the shining star the stracchino*
cheese family. Its raw-dough like pâté and washed surface convey a complex
yeasty morish flavour and an aroma reminiscent of almonds and sweet hay. The
presence of mould patches on the rind is a side effect of the natural aging
process and is not seen as a defect, it is actually quite the reverse. Without
these moulds and ferments on the rind, Taleggio just would not be Taleggio.
*Stracchino, a generic term used to describe soft style
cheeses that have been made in Lombardy since the 12th century. Cheeses in this
family include Taleggio, Crescenza, Artavaggio and Robiola.
|servings per kilo: 40 serving size: 25g
| - Saturated
| - Sugars
|Ingredients: Pasteurised Cow’s Milk, Salt, Rennet, Lactic Ferments.
Information for this profile sourced from AOAP Staff and http://international.mauri.it/