Ciresa
| The Ciresa Taleggio DOP, originating from Lombardy's Val Taleggio and Valsassina valleys, exemplifies a soft, washed-rind stracchino cheese crafted since 1927. It relies on smear-ripening using *Brevibacterium linens* and yeasts, yielding a peachy rind and a creamy, aromatic interior with a mild, sweet, fruity flavor contrasted by a pungent aroma. Produced from whole cow’s milk—either raw or pasteurized—its coagulation uses calf rennet and a unique "hazelnut" curd cut. Aged 35–50 days in controlled caves, its rind is edible. Pairings include sparkling wines, acidic reds, and farmhouse ales; its melting quality suits risotto and polenta. Storage requires breathable wrapping to prevent spoilage. | |
| Country | Italy |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Variable |
| Texture Profile | Semi-soft |
| Flavor Profile | Mild, Sweet, Fruity, Tangy, Earthy |
| Wine Pairings | Franciacorta, Prosecco, Barbera, Pinot Noir, Barolo, Nebbiolo, Riesling |
| Beer Pairings: | Saison, Farmhouse Ale, Sour Ales, Lambic, Stout, Porter |
| Food Pairings: | Risotto, Polenta, Pizza |
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CIRESA
Italy