Roast Beef with Taleggio

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piemonte

Published Feb. 2, 2010 at 5:39 a.m.
Roast beef and cheese is an old, old concept. And Taleggio? Taleggio is a creamy cheese with a white skin that originally came from the Val Taleggio, in the Alps above Bergamo (it is now made using the same techniques in Piemonte, Lombardia and the Veneto). The cheeses are square, about 2 inches (5 cm) thick and 12 by 12 in size, and one generally discards the rind; what is inside is delicately flavored and creamy. If one had to substitute, one might use a firm Brie. But I like Taleggio better.


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