©Sorella USA, L.L.C. 2012
Taleggio is produced in the Italian Regions of Lombardy, Piemonte and Veneto.
Taleggio is a PDO cheese and one of the oldest soft cheeses. Its name comes from the Taleggio Valley near Bergamo. The cheese’s existence dates back the 10th century, was usually produced during autumn and winter, then aged 40 days in the rock caves of Taleggio Valley.
Sorella Taleggio comes from Bergamo province and is matured 40 days as required by the PDO regulations. A pale orange colored rind is a characteristic of this cheese. It has a fruity, salty, and slightly tangy taste, becoming increasingly full-flavored, buttery and pleasantly sour as it ages.
Sorella Taleggio is wonderful melted on risotto, or eaten with fruits particularly ideal with pears.
| ITEM NUMBER | ITEM DESCRIPTION | PACK/SIZE | NET WEIGHT | GROSS WEIGHT | CASE DIMENSIONS (LxWxH) | CASE CUBE | PALLET BLOCK | PALLET TIER | PALLET TOTAL |
| 10080 | Taleggio Square | 2/4.5 LB | 9 LB | 10 LB | 15.75x7.75x2.75 | 0.19 | 10 | 6 | 60 |
| 10082 | Taleggio Square | 1/4.5 LB | 4.5 LB | 5.5 LB | 7x8.25x3 | 0.10 | 18 | 6 | 108 |
Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup Arborio rice
1/2 cup dry white wine
2 cups reduced-sodium beef broth, warmed
1/2 cup Sorella Taleggio cheese, cut into chunks
1/2 cup Sorella Shaved Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped chives
Preparation:
Warm oil in a large saucepan over medium heat. Add onion and bacon and cook, stirring often, until starting to brown. Add rice to pan and stir to coat in oil. Pour in wine and cook until evaporated, about 3 minutes.
Mix 2 cups hot water into broth and stir into rice in 1/2-cup increments (let each absorb before adding next). Stir, adding more hot water if needed, until rice is tender, 15 to 20 minutes.
Remove from heat and quickly stir in cheeses, salt, and pepper. Top with a sprinkle of chives.
Makes 4 servings.
Ingredients:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Sorella Asiago Pressato Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Preparation:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Makes 8 servings.
Ingredients:
1 pie crust (refrigerated)
2 tablespoons olive oil
1/2 teaspoon garlic (minced)
1 onion (chopped)
1/2 cup bacon (cooked about 4 slices)
1 cup chicken (pre cooked chopped)
8 ounces spinach (frozen, chopped thawed squeezed to drain)
1 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cheddar cheese (shredded)
1 1/2 cups Sorella Asiago Pressato cheese (shredded)
3 eggs
1/2 cup heavy whipping cream
Preparation:
Preheat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine.
Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Makes 8 servings.
