Taleggio
Taleggio is a square, soft cow’s milk cheese with a naturally pink rind and a sweet, aromatic paste.
- Milk
- Whole cow’s milk, raw or pasteurized
- Protection
- DOP
- Maturation
- At least 35 days
A soft rind, tended by hand
Taleggio begins with whole cow’s milk, raw or pasteurized, a milk starter and liquid calf or young-cattle rennet. The curd is cut in stages into hazelnut-sized pieces, then placed in square molds. A warm, humid resting stage helps the cheese drain before dry salting or brining.
The cheeses mature for at least 35 days in cool, humid rooms. Frequent turning and washing with water and salt keep the rind moist and soft, helping develop its characteristic pink color.
Where Taleggio is made
The protected area includes the specified Lombard provinces, Novara and Verbano-Cusio-Ossola in Piedmont, and Treviso in Veneto.
LombardyWhat to pour with it
FranciacortaTry Taleggio with Franciacorta in a cheese-and-wine tasting.
Valtellina SuperioreTry Taleggio with Valtellina Superiore in a cheese-and-wine tasting.
CroatinaTaste Taleggio with a wine made with Croatina, choosing the bottle’s style to suit the cheese.
LuganaTry Taleggio with Lugana in a comparative cheese-and-wine tasting.
Choosing Taleggio
Use the full protected name, Taleggio DOP, when choosing this cheese. It matures for at least 35 days.
Questions worth asking
Which milk is used?
It is made with whole cow’s milk, raw or pasteurized.
Where is the protected area?
The protected area includes the specified Lombard provinces, Novara and Verbano-Cusio-Ossola in Piedmont, and Treviso in Veneto.
How long does it mature?
It matures for at least 35 days.
