Taleggio
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
14 posts
• Page 1 of 1
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Taleggio
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. One went in and I’ve just opened the other which is very “blue”. . The blurb says it might go blue and that’s fine. OH will need some camouflage. Any thoughts?
Re: Taleggio
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.
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/
http://mainlybaking.blogspot.co.uk/
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Taleggio
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.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Taleggio
Why does it go blue?
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Taleggio
How about in a risotto with lardons? It oozes wonderfully - or a tartiflette........
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Taleggio
It has a sort of rind that lends itself to that I think EM. It tastes fine but OH doesn’t do blue cheese.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Taleggio
Ah, maybe it was blue before it went into the freezer!
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Taleggio
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).
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Taleggio
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.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Taleggio
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!
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Taleggio
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.....
Forgot to say reblochon freezes well so taleggio should too.
Forgot to say reblochon freezes well so taleggio should too.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Taleggio
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!!
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!!
Re: Taleggio
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.
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.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Taleggio
Some good ideas there Jeral. Thanks. You would know he doesn’t do mushrooms either though.
14 posts
• Page 1 of 1
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: Bing [Bot] and 33 guests