A couple of months ago, I tried making a risotto that included a cheese that I was not familiar with: Taleggio. As this cheese isn’t really included in your grocery staples in Finland, I couldn’t find it in my local corner store either and used Swiss Gruyere as a substitute (well, not exactly a grocery staple in Finland either…). However, last week I managed to get my very first chunk of Taleggio and to top my happiness, it was even on sale.
The flavour of Taleggio is a bit different from any other cheese that I have tried before. I would describe it as something between brie and mozzarella. It definitely has that flavour typical of a mold cheese but it is milder and its texture is not quite as soft as brie’s. It certainly worked so well with the risotto that I went back to the great Taleggio sale and bought another piece. This time I tested it with potatoes and rosemary as suggested by this recipe. Rosemary is one of my favourite herbs which in cooperation with my new friend Tal makes this recipe quite a nice side dish to accompany chicken or red meat!
Taleggio and rosemary potatoes
800 g potatoes
250 g Taleggio
4 tbsp milk
30 g butter
1 sprig of rosemary
Cook the potatoes in boiling, unsalted water for only 10 minutes. Peel them and cut them into thin slices (~0.5 cm thick). Place the potato slices in a buttered gratin dish. Add the milk and season the potatoes with salt, pepper and chopped rosemary. Bake in the oven at 200C for 20 minutes.
Slice the Taleggio and remove its crust. Cover the potatoes with the cheese and continue cooking for another 10 minutes. Allow the ready dish to cool for a few minutes before serving.