Taleggio

1. History

Taleggio gets its name from the Taleggio valley in Lombardy, Bergamo province. Its production dates back to the 10th century, refined in natural caves to preserve late-season cow's milk. Formerly known as Stracchino di grotta, the current name emerged in the early 20th century.

2. Physical characteristics

Taleggio has a square shape weighing 1.8 to 2 kg, with a thin, soft, pinkish rind marked by gray and pale sage-green molds. The paste is homogeneous, compact, softer under the rind and crumbly at the center, white to straw-yellow with small holes. It is made from whole raw cow's milk.

3. Taste profile

Taleggio delivers a mild, slightly tangy taste with aromatic notes and occasional truffle aftertaste. Its texture is supple and melting, creamy on the palate. Longer aging enhances its rich, unctuous quality from high-fat milk.

4. Production zone and period

Produced in Italy, mainly Lombardy (Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia), Piedmont (Novara), and Veneto (Treviso). Made from autumn to winter, aged 1-2 months in humid caves. Not produced in France.

5. Certification

Taleggio has AOP (DOP) status since 1996, following DO recognition in 1988. Protected by Stresa agreements of 1951 and 1962. This ensures authenticity and traditional methods.