January 29, 2015

The reference to Taleggio cheese dates back to the 10th and 11th centuries, but the actual name has only been used within the last 100 years. It was originally made in order to preserve the local milk and was naturally aged and matured in the caves of Valsassina in Lombardia. Here the natural breezes and humidity created the perfect environment for the development of the distinctive character, and today the best of Taleggio are those that are matured in the same caves.

When the cheese is first drained, it is placed in molds with rounded edges. The consortium brand along with the maker’s number is pressed into the soft paste, and, after salting, eight of these cheeses are placed in a wooden box and transported into the cave environment. The imprint becomes more pronounced with age and guarantees quality and origin. With time, the rind develops a more orangy-pink colour and the interior is progressively more soft via the mold ripening process.

Taleggio exudes the fragrance of fermenting fruit, hay, and flowers. The interior flavours are of rich cream and fruit. The luscious texture gives this cheese a perfect role for special celebrations such as Valentine’s Day, but can be also used readily used in many recipes as it melts so easily. Very appropriate on the dessert cheese plate, serve with fresh apples, pears or figs. A sparkling wine is a perfect companion for this very classic Italian cheese.

We hope you can drop in and taste this lovely cheese and see for yourself why tradition and celebratory occasions hold such a place of high regard for Taleggio.