Taleggio DOP (red written) Uncooked pasta washed rind
Taleggio DOP (blue written) Uncooked pasta washed rind
Salva Cremasco DOP Uncooked pasta washed rind
Blutunt Oldest cheeses
Torta Orobica Soft cheese
Quartino del Casaro Soft cheese
Caciotta Soft cheese
Bergamina Dairy
Formaggella bergamasca Dairy
Pan di cacio Dairy
Toma bergamasca Dairy
Regiur Oldest cheeses
Wrapping
Appearance:
square shape with a straight edge and the mark of the “Consorzio Tutela Taleggio” imprinted on one of the two faces, with the dairy number stamped inside the mark (our dairy is no. 28).
Minimum ageing period as per specifications: 35 days.
Weight of one round: approx. 2.0 kg .
Data Sheet
Soft cheese made with: cow’s milk, salt, rennet. The milk comes from farms that have been certified for the production of Taleggio DOP Raw paste cheese with washed rind, it features a characteristic centripetal ageing, in other words from the rind towards the centre of the round. The paste is straw-white in colour, homogeneous and compact yet soft enough to melt in your mouth. It also features a marked proteolysis caused by the long ageing periodwhich lasts 60 days or more. The Taleggio is called a washed-rind cheese because during the ageing period it is subjected to sponging using water and salt in order to control themoulds that forms on the rind and which contribute significantly to the ageing. It has a soft texture that melts in your mouth. The flavour evokes the scents of the underbrush, with a truffle aftertaste and average persistence
TALEGGIO DOP (cod. 5)
Box
Minimum ageing period as per specifications: 35 days
Weight of one round: approx. 1.8 kg
Soft cheese made with: cow’s milk, salt, rennet. The milk comes from farms that have been certified for the production of Taleggio DOP Raw paste cheese with washed rind, it features a characteristic centripetal ageing, in other words from the rind towards the centre of the round. The paste is straw-white in colour, with a soft under-rind and more consistent in the centre of the round. The creamy under-rind is the result of the ageing, and it is also called proteolysis. The Taleggio is called a washed-rind cheese because during the ageing period it is subjected to sponging using water and salt in order to control the moulds that forms on the rind and which contribute significantly to the ageinga. It has a soft texture that melts in your mouth and it is rich in sapidity. The flavour evokes the scents of the underbrush, with a truffle aftertaste and average persistence.
TALEGGIO DOP (cod. 5C)
cube-shaped with straight edge and seal of the “Consorzio Tutela Salva Cremasco” (Salva Cremasco Protection Consortium) imprinted on one of the two sides with the dairy number in the centre. Ours is dairy no. 13..
Minimum ageing: 75 days
Weight of one round: approx. 4.0 kg
Cheese made with: cow’s milk, salt, rennet. The milk comes from farms certified for the production of Salva Cremasco DOP Made until 150 years ago during the transhumance, it was used to prevent the excess milk left over by the family from going to waste. In the wintertime especially, it was often used as “money” to pay the rent for the plains pasture; this cheese withstands long ageing periods, longer than the minimum 75-day period requested by the production regulations, up to one year and beyond Cheese with raw paste and washed rind, since during the ageing it is sponged with water and salt to control the moulds that grow on the rind and significantly contribute to the ageing. The paste is compact and straw-white in colour. It is structured yet it melts in your mouth. The under-rind is slightly proteolysed, while the rind is wrinkly and consistent. The flavour is lactic with an aftertaste of underbrush and long persistence.
SALVA CREMASCO DOP(cod.30)
cylindrical shape with straight edge.
Minimum ageing: 75 days.
Weight of one round: approx. 5 kg .
Bergamo Blue Cheese, made with: pasteurised cow’s milk from farms located in the Bergamo area, salt, rennet.
Natural blue cheese, made exclusively with milk coming from farms located in the Bergamo province.
Raw paste and washed rind, this cheese undergoes sponging using salt and water to encourage its ageing; the sponging stops after the piercing of the rounds. The processing entails the layering of two curds produced at different times, hence a cold one and a hot one. This allows the moulds and yeasts naturally found in the processing and ageing environments to deposit inside the cheese. After an ageing period of about 30 days, the rounds are pierced in order to encourage growth of the natural moulds that give this cheese its characteristic appearance and, most importantly, its delicious taste.
Two different pastes can be tasted, one more wrinkly and one that melts more easily. The flavour is slightly acidic, persistent and with a marked underbrush aftertaste, which is even stronger in the rounds that have aged for a longer periods. These rounds also feature a darker and creamier paste, with more visible veins, and long persistence.
BLUTUNT® (cod. 23)
round shape with straight edge.
Minimum ageing: 60 days
Weight of one round: 4,5. kg.
Traditional cheese of the Bergamo province, mde with: Italian pasteurised cow’s milk, salt, rennet.
Cheese with raw paste and washed rind that reflects the traditional method used to make the Italico cheese.
The paste features an elastic texture, and it is straw-white in colour with occasional holes. The rind is smooth with reddish tones, and the flavour is delicate with a butter aftertaste.
TORTA OROBICA (cod. 10)
square shape with straight edge
Weight of one round: approx. 0.5 kg
Traditional cheese made with: Italian pasteurised cow’s milk, salt, rennet. Raw paste cheese and washed rind.
The paste is light straw-whitein colour, compact and soft that melts in your mouth, with a marked proteolysis. The rind is smooth with a reddish colour. The moulds that grow on the rind, controlled by means of sponging with water and salt solution, significantly contribute to the ageing. The flavour evokes the scents of the underbrush and of mushrooms, with a truffle aftertaste and average persistence.
QUARTINO DEL CASARO (cod. 6)
Minimum ageing: 30 days.
Weight of one round: approx. 0.7 kg
Traditional cheese of the Bergamo province, made with: Italian pasteurised cow’s milk, salt, rennet. Cheese with raw paste and washed rind that reflects the process used to make the Italico, a cheese of ancient Italian tradition. The paste features an elastic texture and it is straw-white in colour, with occasional holes. The paste is soft and melts in your mouth, leaving a pleasant milk and butter aftertaste. The flavour is sweet and aromatic, and the rind is smooth with reddish tones.
CACIOTTA (cod. 19)
cylindrical shape with straight edge .
Weight of one round: approx. 0.6 kg.
Traditional cheese of the Bergamo province, made with: Italian pasteurised cow’s milk, salt, rennet. Cheese from the Bergamo area with semi-cooked paste. The paste is cooked by heating up the processing whey and then adding it to the curd during the last breakup and on the rounds during the draining phase. This grants flavour and “crunchiness” to the product. The rind is smooth with grey-brown tones. The paste is sweet and has an elastic texture. It melts in your mouth leaving a pleasant cream and butter aftertaste.
FORMAGGELLA BERGAMINA (cod. 27)
Minimum ageing: 45 days.
Weight of one round: approx. 1.8 kg.
Traditional cheese from the Bergamo province with semi-cooked paste, made with: Italian pasteurised cow’s milk, salt, rennet. This cheese is made by inoculating the autochthonous starter made at the dairy in the milk. The paste is semi-cooked by adding, during the curd breakup phase, its whey heated to a temperature of over 80 C°. The rind is smooth, the paste features an elastic texture and a straw-yellow colour with holes. It has a characteristic flavour with a hay and butter aftertaste.
FORMAGGELLA BERGAMASCA (cod. 28)
rectangular shaped with straight edge.
Weight of one round: approx. 2.2 kg.
Traditional cheese of the Bergamo province, made with: Italian pasteurised cow’s milk, salt, rennet. Typical cheese of the Bergamo area with semi-cooked paste. To cook the paste, we use the same procedure shared by all our cheeses with semi-cooked paste, in other words we heat up the rennet together with its whey, in order to grant flavour and “crunchiness” to the product and make it unique. The paste features an elastic texture and it is stray-yelllow in colour, with holes. The rind is wrinkly and firm, with a dark grey colour, and the flavour is typical of ancient cheese-making processes. Its shape is convenient for use in the kitchen as well. When sliced, it is excellent as is thanks to its sweet and buttery aroma. It can be grilled in a non-stick pan to become a quick and delicious treat, especially when served together with vegetables. The structure of the paste and the wrinkly rind make it suited for slicing using a slicer; it can be used in gratin dishes or even for mouth-watering toasted sandwiches.
PAN DI CACIO (cod. 29)
cylindrical shape with a straight edge in which the “Toma Bergamasca”seal is imprinted.
Weight of one round: approx. 5.0 kg.
Traditional cheese of the Bergamo province, mde with: Italian pasteurised cow’s milk, salt, rennet. Classical cheese of the Bergamo area with semi-cooked paste. The paste of this cheese is also cooked using its processing whey, which heated and put back inside the boiler during the breakup phase using the “spino” or whisk. The paste has an elastic texture and it is straw-yellow in colour , with holes. This cheese features a wrinkly rind with a grey-brown tones. The flavour is delicate with a hay aftertaste. The “malghesi” (herdsmen who worked in the AIpine dairies located on Bergamo’s mountains) used to make this cheese with the milk left over after the day’s activities. It could be eaten young or aged, with aging periods of over six months.
TOMA BERGAMASCA (cod. 20)
Round shape with convex side.
Minimum ageing: 150 days.
Weight of one round: approx. 10 kg.
Traditional cheese of the Bergamo province, made with: Italian pasteurised cow’s milk, salt, rennet. Semi-cooked cheese typical of Bergamo’s territory. At our dairy, we do not use direct or indirect steam to cook the paste; instead, we heat up the whey while it is still being processed and add it to the curd. This adds flavour and “crunchiness” to the product, making it one-of-a-kind. The rind is smooth and the paste has an elastic texture and is straw-yellow in colour, with holes. The cheese features a typical flavour with a hay aftertaste. In the Bergamasl dialect, the “Regiur” was the wise family elder who, thanks to his experience, was capable of giving sound advice, just like this cheese which, with a minimum ageing period of five months, is capable of providing taste and emotions to those who eat it.
REGIUR (cod. 12)