Taleggio is a buttery cheese that develops a more assertive and tangy flavor as it matures. Crafted in Lombardy's Val Taleggio during the eleventh and twelfth century, this cow's milk cheese, was only given its name in the last century. The most famous and flavorful Taleggio matures in the caves of Valsassina in the Como region. One of the few washed-rind cheeses produced in Italy, Taleggio is sponged with brine during the maturation process, giving the rind its distinctive pink color. The cheese is soft and white-corn colored, except for right at the rind, where the cheese matures and deepens most quickly. We love to buy our Taleggio at DiPalo. It goes well with the sweet, spicy, tangy acidity of our cherry mostarda.
4 cups sugar
1 bottle red wine
¼ cup mustard seeds
1 ½ cup dried mustard, slurried
¼ cup black pepper
2 quarts pitted red cherries, or 2 quarts dried cherries
½ cup mustard oil
In a heavy-bottomed saucepan, combine the first five ingredients (sugar through black pepper). Bring to a boil over high heat. When the mixture boil, reduce the heat and allow the mixture to simmer gently until it reduces to a syrup-like consistency. Stir occasionally to ensure that the sugar does not burn and stick to the bottom of the pan.
Add the cherries and mustard oil. Stir to mix and continue cooking until the cherries are soft and breaking into pieces. Cool in an ice bath before serving.