Cover and cook for another few minutes until the cheese is melted. Remove the lardons to a layer of paper towels to drain using a slotted spoon, and drain off all but a tablespoon of the fat. Place tomato slices on them and top with cheese. Recipe for Sausages with Taleggio Cheese. https://www.bbcgoodfood.com/recipes/roast-cauliflower-prosciutto-taleggio Cut the Taleggio into dices and put it in a small pan. I actually like the smell and encourage you to try this cheese and if you don't like the smell be assured it doesn't taste like it smells.… Then in 1996 it received even more protection when it obtained P.D.O. Taleggio is normally made from raw whole cow’s milk, though sometimes pasteurized cow’s milk is used. Cut sausages lengthwise in halves, being careful not to tear them apart. The milk is heated to between 86 F and 97 F (30 and 36 C.) Calf Rennet and bacterial starter are added, and the milk is allowed to curdle for 15 minutes. How to make porcini sauce with Taleggio cheese. Taleggio cheese on toast with a tomato and herb salsa by Lesley Waters. https://cheesemaking.com/products/taleggio-cheese-making-recipe I love Taleggio for its smell and tangy fruity taste. Add the cream and a pinch of white pepper. Add the porcini mushroom sauce and the cream of Taleggio and sauté. This cheese has a real presence and it is one of the most pungent cheeses I have tried. Turn off heat then. Turn the sausages over. Put olive oil into a frying pan and fry sausages open-sides down for about 3 minutes. Heat until it melts and put it aside. Rinse and slice tomatoes. Put in a pan 4 tablespoons of extra virgin oil and 1 peeled clove of garlic. When finished, take out of the oven and allow to cool. Taleggio Cheese is made in the Lombardy region of Italy, and in Val Taleggio in the Italian Alps, north of Bergamo. 1 pound taleggio cheese, chilled cornichons, for serving ... Heat a large, deep pan over medium heat, then add the lardons and cook until rendered and crisp, shaking the pan occasionally. I like to put a chunk of Taleggio on a cheese board with some of my other favorite cheeses but it’s also a great cheese to cook with.