Recipes Included On This Page Taleggio Cheese Information Tex-Mex Turkey Pizza Pancake Thai Red Curry Triple the Ginger Cookie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Taleggio Cheese Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Pizza Recipes Using Taleggio Cheese: Roasted Red Onion and Taleggio Pizza Asparagus, Taleggio and Tomato Pizza I wasn't familiar with this cheese, so I looked it up. I thought I'd send this to you in case you didn't get any other response. This is from two different sources. Country and Region of Origin: Lombardy, Italy. Type of Cheese: Whole, cow's milk. Texture: Taleggio's high fat content (48%) gives it a very creamy, semi- soft texture that turns runny as it ages. Rind: Washed rind, reddish-orange color with mold. Tasting Notes: This extremely pungent, stinky cheese has a very creamy and mellow taste. Its initial salty impact is followed by fruity, yeasty undertones. Wine Pairing: Pair with a young full-bodied wine such as Merlot or with a dessert Riesling or Sauternes. Serving Suggestion: Goes well with fruit on a cheese board, in salads or mixed into hot pasta or polenta since it melts well. The cheese has a strong smell but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals. Fat content 48% Nutritional values (per 100 g): Energy: 294 kcal, 1,230 kJ, Protein: 18 g, Fat: 25 g, Calcium: 460 mg, Phosphorus: 360 mg, Magnesium: 22 mg, Vitamin A: 450 mg, Vitamin B2: 280 mg, Vitamin B6: 131 mg, Vitamin E: 4,450 mg Dimensions 18&#150;20 cm square, height: 5&#150;8 cm Weight 1.8&#150;2.2 kg 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. Use: The cheese can be used with some salads such as radicchio and rucola and with spices from bruschetta with zucchini and sage. It melts well with risotto or on polenta. Contributed to the FareShare Gazette David; 17 April 2008. www.fareshare.net ---> Thank you so much for doing this David. I have a little more info from one of my reference books (I have another better one but it seems to have temporarily gone walkabout, gotta build some more shelves one of these days), Culinaria Italia. Taleggio has been designated a DOC cheese since 1988 (protected designation of origin) and is a typical Lombard country soft cheese. Apparently the first mention of taleggio dates from around 1200 and apparently little has changed in the production method since then except for the use of selected enzymes to ensure the quality. It does not store well. This book also suggests it goes well with hot polenta or ripe pears. On a personal note, I love ripe runny cheeses and in my opinion they do wondrous things to fruitcake. <G> I can also very easily see this cheese accompanied by either a ruby port or a Riesling. Maybe we will have to have a cheese discussion in the Gazette some time. H. And still more information: So, according to Larousse Gastronomique: Taleggio - an Italian cow's-milk cheese (48% fat content); pressed, uncooked and white or creamy yellow, it has a soft texture and a washed, thin, pale-pink rind (personally I would say it is rather pale-orange...). The fruity taste is accompanied by a pronounced smell (oh, yes). Originally from Taleggio (a province of Bergamo), it is now made throughout Lombardy and is sold as slabs, 20 cm (8 in) square by 5 cm (2 in) thick, in silver paper. It is best between June and November. So says LG, I will add only that taleggio is really tasty, mild and has a great melting ability. It is sold in supermarkets throughout Europe. If you cannot find it, use simply mild brie or camembert, although the flavour will be different (and so what?). Contributed to the FareShare Gazette by Natalia; 29 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tex-Mex Turkey Pizza Pancake Recipe By : Serving Size : 6 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked rice 16 ounces chunky salsa -- mild (1 jar) 2 eggs -- beaten 4 ounces black olives -- (1 can) drained, pitted & sliced 2 tablespoons margarine -- melted 1 cup grated non-fat cheddar cheese 2 cups shredded cooked turkey 1/4 cup chopped cilantro -- washed, dried 1/2 cup thinly sliced onion 1. In medium bowl combine rice, eggs and margarine. Place in a 12-inch, non-stick skillet and pat to an even thickness, ensuring the mixture extends to the skillet walls. 2. Over medium-high heat, cook mixture 2 to 3 minutes or until mixture begins to set. Do not stir. Reduce heat to low and cook 25 to 30 minutes, or until mixture looks dry over the top. 3. Over top of egg mixture, layer turkey, onion, salsa, olives, cheese and cilantro. Cover skillet and cook 10 to 12 minutes or until cheese has melted. Contributed to the FareShare Gazette Pizza Challenge by David; 24 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List * Exported from MasterCook * Thai Red Curry Recipe By : Serving Size : 9 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Thai Red Curry Paste 2 cup coconut milk 1 1/2 pounds flank steak -- cut in thin strips 1/2 pounds eggplant 3 tablespoon Thai fish sauce 1/2 cup fresh basil -- chopped 1/4 cup red pepper flakes Mix curry paste with coconut milk and boil 5 minutes. Add meat and water and boil 10 minutes. Add eggplant and fish sauce and simmer until all is cooked through. Sprinkle with basil and pepper flakes. Serve with rice. NOTES: Can also use chicken. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue in response to a request; 26 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List * Exported from MasterCook * Triple the Ginger Cookie Recipe By : Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 1 cup packed brown sugar 1 egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 tablespoons minced fresh ginger root 1/2 cup chopped crystallized ginger In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover and refrigerate dough for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1-inch balls and place about 2 inches apart onto ungreased cookie sheet. Bake for 10 minutes in the preheated oven or until lightly browned. Cool on wire racks. Contributed to the FareShare Gazette by Jennie; 30 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List

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