Taleggio has a thin crust and a strong aroma, however its flavour is comparatively mild with an unusual fruity tang. Ripening from the outside towards the centre, this semi-soft pasteurised cow’s milk cheese has a soft interior, exuding a gentle fragrance of fermenting fruit and hay
Dating back to the 10th century, Taleggio was believed to have been created to preserve local milk. Traditionally ripened in caves, the cheese is named after the caves of Val Taleggio and has been granted a PDO designation
Serve with sturdy reds such as Cabernet
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