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Taleggio

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Taleggio

Postby Pepper Pig » Tue May 18, 2021 4:29 pm

When I was in Waitrose yesterday they had a few small packs of this RTC. OH loves his melted cheese and I’m not averse to bunging this sort of thing in the deep freeze. :oops: One went in and I’ve just opened the other which is very “blue”. :o. The blurb says it might go blue and that’s fine. OH will need some camouflage. Any thoughts?

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Re: Taleggio

Postby Suelle » Tue May 18, 2021 5:40 pm

This is the only recipe I've made using Taleggio but I'm not sure if it would suit your OH, or if it would disguise any 'blueness' in the cheese.

https://www.bbc.co.uk/food/recipes/pota ... bake_02489

I think it would work well in any pasta bake recipe - perhaps a layer of panko crumbs mixed with parmesan on top would hide the Taleggio.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/

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Re: Taleggio

Postby Pepper Pig » Tue May 18, 2021 5:48 pm

Thanks Sue. I might get that past him these days although he’ll still be looking for the meat so I would probably have to add a sausage. :lol:

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Re: Taleggio

Postby Earthmaiden » Tue May 18, 2021 5:52 pm

Why does it go blue?

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Re: Taleggio

Postby Lusciouslush » Tue May 18, 2021 5:53 pm

How about in a risotto with lardons? It oozes wonderfully - or a tartiflette........

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Re: Taleggio

Postby Pepper Pig » Tue May 18, 2021 5:54 pm

It has a sort of rind that lends itself to that I think EM. It tastes fine but OH doesn’t do blue cheese.

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Re: Taleggio

Postby Earthmaiden » Tue May 18, 2021 5:55 pm

Ah, maybe it was blue before it went into the freezer!

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Re: Taleggio

Postby Pepper Pig » Tue May 18, 2021 5:57 pm

Lusciouslush wrote:How about in a risotto with lardons? It oozes wonderfully - or a tartiflette........


He’s a very fussy bugger LL. Doesn’t do anything eggy or with rice.

Is it any wonder I miss the days when all 4 kids were here and there was always someone to appreciate my efforts?? (And I didn’t care what I fed him). :oops:

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Re: Taleggio

Postby Pepper Pig » Tue May 18, 2021 5:57 pm

Earthmaiden wrote:Ah, maybe it was blue before it went into the freezer!

I only bought it yesterday. This was the one that didn’t go into the DF.

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Re: Taleggio

Postby Earthmaiden » Tue May 18, 2021 6:01 pm

:lol: doh! I suppose if it doesn't taste too blue it can be hidden in a sauce, quiche omelette or similar. Otherwise, maybe a cook's perk!

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Re: Taleggio

Postby Lusciouslush » Tue May 18, 2021 6:11 pm

No eggs in tartiflette PP - just a spot of white wine or vermouth with cream or creme fraiche ;) a goodly amount of parsley plus pancetta & parmesan on top..... :yum

Forgot to say reblochon freezes well so taleggio should too.

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Re: Taleggio

Postby Pepper Pig » Tue May 18, 2021 6:32 pm

Oops! Sorry. He won’t do it though. Onions? Not a chance if he recognizes them.

I always tell people that he was spoilt rotten as a child, born 1934 - was evacuated in the war and came home after 3 weeks because he was homesick to mum, dad and three aunties who continued to spoil him.

I think he left his first wife because she refused to pander to him . . .

I promise you though, he is a lovely man!! :lol:

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Re: Taleggio

Postby jeral » Tue May 18, 2021 7:46 pm

If melting it is the key for OH, then on toast with smoked ham or crisp streaky bacon (following that USA cliché that everything tastes better with bacon), or as sauce croque monsieur style, or with mustard rarebit style, or just melted (maybe with another cheese) with croutons or crudites (or chippolatas) fondue style.

Steak and blue cheese is a thing isn't it? (Is it still blue looking once melted?)

Add it inside a pastry case (pasty or Wellington) with another flavour OH is used to?

Mixed into a stuffing for big Portabello mushrooms or other stuffables like courgette or peppers or chicken breast.

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Re: Taleggio

Postby Pepper Pig » Tue May 18, 2021 7:56 pm

Some good ideas there Jeral. Thanks. You would know he doesn’t do mushrooms either though. :o

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