I found myself with a slightly damaged taleggio last week and I decided the funkiest parts of the rind would be good chopped up and mixed into a meatloaf. This is a story about the ingredients, also known as a recipe.


Taleggio is an Italian washed-rind cheese. It is larger in form and therefore milder than some of the other famous washed rinds from France such as Muenster Gerome or Epoisses. It is also softer than Fontina Val d’Aoste. Apparently someone set a weight on this one and the top cracked up.

It is appropriate to eat the rind of this cheese, but I like to gather up the extra pieces and chop them into a meatloaf. They infuse the dish with a complex, sweet and umami dimension that is hard to describe in words.


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