The colour is white, tending to straw yellow. This cheese has an immediately identifiable scent, in which notes of milk can be easily detected. The flavour is equally impressive. Taleggio cheese has a sweet, but aromatic taste with an average persistence and an excellent truffle aftertaste.
Val Taleggio is a valley in Lombardy, located between Bergamo and Lecco. This cheese has been made here since the early Middle Ages; it was first born out of the need to preserve excess milk and out of the intuition to use the caves spread across the valley.
The term is very vague and actually includes many traditional cheeses from the Lombard valleys. Among those, Taleggio was eaten and appreciated for a very long time, without getting any official recognition.
It was only in the early 20th century that Taleggio was given a name and a dignity. Cheese-makers from Val Taleggio had already realised that this cheese was unique and they were right; as soon as they started acknowledging this cheese as a product on its own, its success never stopped. A big part of this success is due to restaurant owner Amilcare Arrigoni.
When he came back to Italy, he decided to keep on working in the restaurant business and to promote this exceptional product from his land. He made the Taleggio cheese widely known and gave a new impetus to the development of the valley. From that moment on, success was guaranteed. In , a ministerial decree was issued, which set the minimal fat content percentage for each cheese. Austria, Belgium, France, Italy, the Netherlands and Switzerland agreed on some sort of pact with the purpose of creating one official regulation for the cheese industry, by also defining the appellations of origin and denominations.
In , the Decree No. The Decree no. Inexplicably, the Taleggio cheese was put into the second category and it obtained the Protected Designation of Origin only in In the meantime, the Consortium for the protection of Taleggio cheese , which strives to protect and promote this cheese, was founded in Crema in Besides providing cheese-makers with technical assistance and carrying out research work, the Consortium works alongside the Central Inspectorate for Quality Protection and Fraud Repression of agrifood products, the official body of the Ministry for Agricultural and Forestry Policy in charge of monitoring food products.
The Consortium includes today 25 dairies and 21 cheese refiners. In , Taleggio obtained the Controlled denomination of origin, which is a label that identifies the territory for the production of cheese and sets product specifications, and which was later replaced by the PDO.
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Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again. Washed rind cheeses all present unique traits of their own and substituting one for Taleggio can make for an equally satisfying experience.
The Italian classic, Fontina, shares the pungent aroma of the Taleggio. The flavours are stronger, and the body melts easily, making it great for warm dishes or fondue. Presenting tones of hazelnut and browned butter, this cheese offers a different take on dishes intended for Taleggio. Curious about the world of cheese? Here's everything you need to know about how to store, serve and cut cheese! How do you store your cheese — and what are the signs that the cheese has gone bad?
Get the answers here! This cheese knife guide shows you what cheese knives to choose for different types of cheese. You can of course use regular knives, but there is just something about having the right tools for the job! Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. Don't know how much cheese to serve? Taleggio What is Taleggio?
How Taleggio is made A process devoted to feel and intuition in every sense, the production of Taleggio still respects the traditional recipe.
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