Strachitunt Val Taleggio, produced in the same region of Italy as its better known namesake and made by Arnoldi Valtaleggio, is an unusual cheese, essentially a Taleggio crossed with a blue. Made with the combined morning and evening milks of the Bruna Alpina cows and aged for two months in limestone caves, the Strachitunt brings together a medley of flavors into one cheese. The striking lines running through the paste are the piercings created to encourage the growth of natural molds present in the caves (as far as I know they don’t actually innoculate the cheese with Penicillium Roqueforti).
Cutting into the cheese, the stony rind reveals a soft, creamy paste, with only the slightest of bluing, mostly along the pierce-lines. It would be hard to identify it as a blue cheese even, until you taste it, although this seems to vary from wheel to wheel as I’ve seen others that had much more prevalent bluing. Salty, nutty, a little bit meaty and brothy, like a mild Taleggio, but then also sweet, grassy and slightly caramel-y from the blues. All in all a unique and delightful cheese.
Purchased at Foragers in DUMBO.
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