Ambra di Talamello is an Italian cheese that originated in the Marche region of Italy and is produced in Talamello, Italy.[1][2][3]

It is a type of Formaggio di Fossa, a designation for cheeses that are aged underground. Ambra di Talamello is wrapped in cloth and then aged in pits constructed of tufa limestone, and the floors of the pits are lined with cheesecloth and hay.[1][4] During the aging process, the cheese develops a mold and ferments, which gives it a sharp flavor.[4]

The cheese is aged for a few months, after which it obtains a golden, amber coloration.[1][2]

Etymology

The word ambra means "amber" in Italian.[1] Ambra di Talamello is a registered trademark, and is designated as "the official commercial name of fossa cheese".[2]

See also

References

  1. ^ a b c d Trabocchi, F. (2006). Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier. HarperCollins. p. 19. ISBN 978-0-06-074162-4. Retrieved July 4, 2017.
  2. ^ a b c Kostioukovitch, E.; Appel, A.M.; Eco, U.; Field, C. (2009). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. p. 206. ISBN 978-1-4299-3559-3. Retrieved July 4, 2017.
  3. ^ Ottogalli, G. (2002). Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo. Alimenti e alimentazione (in Italian). Hoepli. p. 155. ISBN 978-88-203-2822-1. Retrieved July 4, 2017.
  4. ^ a b Anderson, B. (2001). The Foods of Italy: The Quality of Life. Naturalmente Italiano. Italian Trade Commission. p. 88. Retrieved July 4, 2017.

External links

Italian cheeses
Categories