Strong and creamy, Taleggio is a soft cheese, veined with a sweet and aromatic flavour. Taleggio boasts ancient origins, with roots tracing back to the 10th century AD. Its name is derived from the area in which the cheese originated, Val Taleggio, in the province of Bergamo. Bergamo natives - seeking to transform excess milk into a profitable venture - first produced the cheese, which was initially aged in caves across the valley. Technical innovation has now seen production methods slightly changed, though the conditions in which Taleggio is matured are still designed to mimic those of the cheese caves of Val Taleggio, which ensure the distinct characteristics of the cheese. Taleggio is a DOP cheese, meaning its production can only occur according to traditional methods, in specified locations across il bel paese. These include, though are not exclusive to, the original provinces of Bergamo in Lombardy, as well the province of Treviso in Veneto. Treviso, just north of Venice, is somewhat of a gastronomic hub - producing some of the regions most famed exports, including Prosecco, Radicchio Rosso di Treviso, and, of course, Taleggio.
In tribute to Treviso, we blend creamy Taleggio with fresh beetroot, a crop grown in abundance in Venetian coastal towns. The result is a stunning, crimson-coloured mezzelune, with a sweet and earthy flavour. We dress our mezzelune in a butter infused with sage, which is a fantastic herb to pair with both beetroot and Taleggio. Serve with a generous scattering of formaggio and be transported to Treviso.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGG (24%)), Filling (Beetroot (24%), Potato (24%), Taleggio Cheese (Cow’s MILK), Ricotta Cheese (Cow’s MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Grana Padano (Cow’s MILK, Salt, Rennet, Preservative: EGG Lysozyme), Onion, Butter (MILK), Garlic, Salt, Rosemary, White Pepper), Rice Flour
Butter (MILK), Sage, Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
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Calories per serving: 554kcal
Following nutritional information is per 100g:
- Energy 1012kJ
- Calories 243kcal
- Fat 14.1g
- Of which saturates 8.4g
- Carbohydrates 19.9g
- Of which sugars 1.7g
- Protein 9.7g
- Salt 0.8g