Tallegio with balsamic vinegar coating
Taleggio cheese matured for 2–4 months. During the first week of maturation, it is coated several times with balsamic vinegar, making the naturally formed rind edible. The balsamic coating gives the cheese a slightly spicy character and a gentle acidity.
| Specific type | With a balsamic vinegar coating |
| Dairy animal | Cow |
| Type of milk | Unpasteurised |
| Ripening time | 2-4 months |
| Fat content | Full-fat |
| Cheese rind | Edible |
| Structure | Soft, supple and melting |
| Taste description | Slightly spicy with a gentle tang |
| Awards | |
| Additional information | During the first week of maturation, the cheese is coated several times with balsamic vinegar. |
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
