Lombardy, Italy Pasteurised Cow's Milk

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio.  Taleggio was originally made only during certain months of the year, as a way to use excess milk as the cows made their seasonal trip to and from summer mountain pastures. While high-mountain cheeses tended to be large and firm, Taleggio was produced at lower points on the migration trail, where the temperature is slightly warmer and the air is far more humid (90%)—much more conducive to the growth of mould on the rind. At that point the cows, sufficiently tired from their seasonal hike, would produce milk with a much higher butterfat content than that from cattle resting at pasture. While nowadays the cheese is mass-produced year-round with cows that don’t migrate, artisanal cheesemakers will still follow the old methods.

Taleggio has an aromatic rind and a soft, buttery pate.  Flavours are of flowers and freshly baked bread.

$8 / 100g


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