{"id":1765,"date":"2016-07-10T16:59:11","date_gmt":"2016-07-10T14:59:11","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/taleggio\/"},"modified":"2016-07-10T16:59:11","modified_gmt":"2016-07-10T14:59:11","slug":"taleggio","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/","title":{"rendered":"Comment est le go\u00fbt du Taleggio ?"},"content":{"rendered":"\n<p>Le fromage a une histoire vraiment longue. Il a \u00e9t\u00e9 nomm\u00e9 d&rsquo;apr\u00e8s la vall\u00e9e o\u00f9 il a \u00e9t\u00e9 invent\u00e9 : le Val Taleggio, pr\u00e8s de Bergame. Il est document\u00e9 qu&rsquo;il \u00e9tait d\u00e9j\u00e0 produit avant le 10e si\u00e8cle.<\/p>\n\n\n\n<p>Les habitants de la vall\u00e9e ont invent\u00e9 le <strong>fromage \u00e0 p\u00e2te molle<\/strong> pour conserver le <strong>lait de vache<\/strong> plus longtemps. Au d\u00e9but, comme le Gorgonzola, ils stockaient le fromage dans les grottes fra\u00eeches et humides des <strong>Alpes<\/strong> et c&rsquo;est dans ce climat qu&rsquo;est apparue la caract\u00e9ristique <strong>moisissure rouge<\/strong>.<\/p>\n\n\n\n<p>Pendant que le fromage m\u00fbrit, on le lave chaque semaine avec de l&rsquo;eau sal\u00e9e et des cultures de bact\u00e9ries linens jusqu&rsquo;\u00e0 ce que la cro\u00fbte typiquement orange-rouge avec ses taches de moisissure vert-gris caract\u00e9ristiques se forme.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recettes de Taleggio de Lombardie<\/h2>\n\n\n\n<p>Le go\u00fbt du fromage \u00e0 cro\u00fbte lav\u00e9e est <strong>intense et puissant<\/strong>, tr\u00e8s \u00e9pic\u00e9 et se marie parfaitement avec du Ciabatta croustillant. En bref : ceux qui aiment le Camembert affin\u00e9 longtemps devraient absolument essayer le Taleggio D.O.P. comme alternative. Le contenu en mati\u00e8res grasses est \u00e0 peu pr\u00e8s \u00e9quivalent \u00e0 celui du Camembert.<\/p>\n\n\n\n<p>En Italie, on aime servir le fromage avec la cro\u00fbte rouge avec des ingr\u00e9dients sucr\u00e9s, comme des poires ou du miel \u00e0 la truffe. L&rsquo;association avec des salades am\u00e8res, telles que le radicchio ou la roquette, est parmi les classiques traditionnels de la cuisine v\u00e9g\u00e9tarienne. Et le <strong>Taleggio fondu<\/strong> est simplement d\u00e9licieux dans le risotto ou dans la polenta.<\/p>\n\n\n\n<p>Comme le Taleggio doux fond tr\u00e8s bien, on peut m\u00eame l&rsquo;utiliser pour les <strong>Pizzas<\/strong>. Vous trouverez ici sur le blog une excellente <a href=\"\/blog\/rezept-italien\/herbst-rezept-pizza-mit-coppa-und-steinpilzen\">recette de pizza avec coppa et c\u00e8pes<\/a>.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2016\/10\/Taleggio-BB-Pinterest.jpg\" alt=\"Taleggio\" class=\"wp-image-14648\" width=\"580\" height=\"870\"\/><\/figure><\/div>\n\n\n\n<p><a href=\"http:\/\/www.gustini.de\/catalogsearch\/result\/?q=taleggio\">Fromage italien \u00e0 p\u00e2te molle \u00e9pic\u00e9 &#8211; D&rsquo;un clic, vous trouverez le fromage ici dans notre boutique en ligne<\/a><\/p>\n\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>Le Taleggio, fromage \u00e0 p\u00e2te molle invent\u00e9 dans la vall\u00e9e de Taleggio pr\u00e8s de Bergame, date d&rsquo;avant le 10\u00e8me si\u00e8cle. Affin\u00e9 dans les grottes alpines, il est lav\u00e9 \u00e0 l&rsquo;eau sal\u00e9e et aux cultures de bact\u00e9ries pour former sa cro\u00fbte orange-rouge caract\u00e9ristique. Son go\u00fbt intense se marie bien avec le ciabatta et s&rsquo;int\u00e8gre parfaitement dans les plats traditionnels italiens comme le risotto ou la pizza.<\/p>\n","protected":false},"author":2,"featured_media":1764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment est le go\u00fbt du Taleggio ? - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment est le go\u00fbt du Taleggio ? - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Taleggio, fromage \u00e0 p\u00e2te molle invent\u00e9 dans la vall\u00e9e de Taleggio pr\u00e8s de Bergame, date d&#039;avant le 10\u00e8me si\u00e8cle. Affin\u00e9 dans les grottes alpines, il est lav\u00e9 \u00e0 l&#039;eau sal\u00e9e et aux cultures de bact\u00e9ries pour former sa cro\u00fbte orange-rouge caract\u00e9ristique. Son go\u00fbt intense se marie bien avec le ciabatta et s&#039;int\u00e8gre parfaitement dans les plats traditionnels italiens comme le risotto ou la pizza.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2016-07-10T14:59:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/taleggio-uebersichtsbild.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"510\" \/>\n\t<meta property=\"og:image:height\" content=\"680\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Comment est le go\u00fbt du Taleggio ?\",\"datePublished\":\"2016-07-10T14:59:11+00:00\",\"dateModified\":\"2016-07-10T14:59:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/\"},\"wordCount\":327,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/taleggio\/\",\"name\":\"Comment est le go\u00fbt du Taleggio ? 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