Tallegio cheese with balsamic vinegar coating
Tallegio cheese, aged for 2-4 months. During the first week of ripening, it is covered several times with balsamic vinegar, so this naturally formed crust is edible. The balsamic vinegar rind gives the cheese a bit of spiciness and a light acidity.
| Specific type | With a balsamic vinegar coating |
| Dairy animal | Cow |
| Type of milk | Unpasteurized |
| Ripening time | 2-4 months |
| Fat content | Bold |
| Cheese rind | Edible |
| Structure | Melting and flexible |
| Taste description | Slightly spicy and slightly sour |
| Awards | |
| Additional information | During the first week of cooking, it 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.
