Cheeses of the Week - Taleggio and Tommes

Taleggio

Taleggio

Taleggio (IPA: [taˈleddʒo]) is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Its crust is thin.

The name Taleggio has been used before the 10th century in the caves of Val Taleggio. It might be one of the oldest soft cheeses. The production takes place every autumn and winter when the cows are tired.

First, the acidified milk is brought to the lab from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and will mature within six to ten weeks. It is washed once a week with a seawater sponge, in order to prevent mold infestation, and to prevent the cheese from forming an orange or rose crust.
Today, the cheese is made from pasteurized milk and from raw milk in factories. The factory-made ones are brighter and moderate in flavor. Spices, raisins, nuts and some lemons are also added.

The cheese can be eaten grated with salads such as radicchio and rucola and with spices and tomato on bruschetta. It melts well, and can be used in risotto or on polenta.


 Tommes

Tomme (French pronunciation: [tɔm]) is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat.

There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée, and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, e.g. Tomme de Savoie but not Tomme de Beaujolais.
Tomme is traditionally used to make aligot and truffade, two Auvergnat dishes combining melted cheese and mashed or sautéed potatoes.

 Tommes