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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

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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. 1.8 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, 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)

Box

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Appearance:

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

Data Sheet

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)

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Appearance:

cylindrical shape with straight edge.

Minimum ageing: 75 days.

Weight of one round: approx. 5 kg .

Data Sheet

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)

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Appearance:

rectangular shaped with straight edge.

Minimum ageing: 45 days.

Weight of one round: approx. 2.2 kg.

Data Sheet

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)

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Appearance:

cylindrical shape with a straight edge in which the “Toma Bergamasca”seal is imprinted.

Minimum ageing: 60 days

Weight of one round: approx. 5.0 kg.

Data Sheet

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)

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Appearance:

Round shape with convex side.

Minimum ageing: 150 days.

Weight of one round: approx. 10 kg.

Data Sheet

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)