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spring 2010

Taleggio is a soft, salt-washed cheese from the Val Taleggio region, near Lombardy in Northern Italy.

While often "smelly" it is surprisingly mild in flavour, buttery and creamy with a slightly tangy and fruity finish.
This piece was soft and moist but still a little firm in texture. It can be oozy soft and makes a wonderful spread on crusty bread. It's also at home melted into risotto or grilled over a gourmet burger.

I purchase this Taleggio and my other beloved cheeses from Martin and Sarah Aspinwall at Canterbury Cheesemongers. Sadly their shop was demolished as a result of the September 4 Earthquake. However while they look at setting up new premises thankfully their cheeses are still available via mail-order and several temporary spots on Fridays and Saturdays - check their website www.cheesemongers.co.nz for details.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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