Taleggio DOP in Tegame con Polenta e Porcini

Val Taleggio, Lombardia

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Origin

Val Taleggio, Bergamo Alps, Lombardia

Description

Taleggio DOP — the great washed-rind cheese of the Val Taleggio in the Bergamo Alps — melted in a terracotta tegame (low pan) with a small amount of butter until it becomes a liquid, slightly elastic, extraordinarily fragrant pool of copper-gold dairy. Poured over a slice of white polenta and topped with sautéed fresh porcini mushrooms, it is the quintessential Lombard autumn combination. The cheese's washed-rind character (bloomy, slightly tangy, intensely aromatic) dominates without overpowering when balanced against the mild polenta and earthy mushroom.

III

The Thread

—Washed-rind cheese melted and poured over potato or bread — the Alpine parallel using Raclette instead of Taleggio Swiss

—Washed-rind cheese melted in its own vessel and poured — the Jura version uses the cheese in its spruce box French

—Washed-rind Trappist cheese melted and poured on bread — the Belgian tradition of washed-rind cheese on a starch base Belgian

Flavour Context

Copper-gold molten Taleggio pooling over mild white polenta with earthy porcini — a Lombard autumn combination where one washed-rind cheese with extraordinary aroma makes the entire dish

Pillars V — VII

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