Taleggio is a semi-soft, smear-ripened Italian cow's milk cheese named after the caves of Val Taleggio.
An ancient cheese, one of the oldest examples of a washed rind. Produced in autumn and winter in the regions of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, and Novara.
During cheesemaking, the acidic milk is brought to the lab and kept on the wooden shelves in the chambers and caves, according to tradition. To prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 to 10 weeks.
Taleggio has been granted a PDO designation. The cheese has a meaty and funky aroma, but the taste is creamier and milder than the smell, with a pleasing fruity tang. Taleggio is an amazing accompaniment to your cheese board.
Its melting ability also lends it well to pizza, polenta, toasted sandwiches, raclette and fondue, as well as tartiflette!