Taleggio is an exquisite Italian cheese known for its rich, creamy texture and distinctive flavour profile. Originating from the Val Taleggio region in Lombardy, Italy, this semi-soft cheese is made from cow’s milk and has been produced since at least the 9th century, making it one of the oldest soft cheeses in the world.

The flavour of Taleggio is complex and robust, characterized by buttery, herbaceous notes with a pronounced funk from its washed rind. It has a creamy, melt-in-your-mouth quality, and its taste can be described as slightly tangy, fruity, and mildly salty, with a lingering bitterness that develops with ageing.

The aroma is intense and earthy, often described as pungent, which is typical of washed-rind cheeses.

Production Process

Taleggio is traditionally made using both raw and pasteurized cow’s milk. The cheese is produced by heating the milk and adding rennet and starter cultures simultaneously, allowing it to coagulate. The curd is then cut and formed into square moulds, dried, and salted. During the ageing process, which lasts from 25 to 50 days, the cheese is washed regularly with brine to encourage the growth of beneficial bacteria and moulds that enhance its flavour and texture.

Culinary Uses

Taleggio is highly versatile in the kitchen. It melts exceptionally well, making it a popular choice for risottos, pasta dishes, and gourmet pizzas. It can also be enjoyed on cheese boards, paired with fruits like pears and figs, or used in savoury tarts and quiches.

Storage

For optimal freshness, Taleggio should be wrapped tightly in parchment or wax paper and stored in a plastic container in the refrigerator. It is best consumed within a week of purchase.