Cambridge Food Co-op Blog

New to the Co-op: the Italian cheese TALEGGIO. From the high pasture lands of Lombardy in northern Italy. Steven Jenkins, author of The Cheese Primer and cheese buyer for Dean and Deluca describes it as “fancy, sophisticated, great depth of flavor…” and “goes well with fruit, crusty bread and a big red wine.” Another expert referes to it as “a melting, yeasty dollop of hedonism”!

For a special treat try some AGED GOUDA. Jenkins describes it as “both sharp and aweet at the same time, like molten honey or butterscotch” and recommends combining it with mashed potatoes, sprinkling it on a green salad, or grating it on buttered bread and broiling til browned for an “upper-crust variation on a grilled cheese.”

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