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Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets

The origins of the term Taleggio go way back in time. The most likely theory is that it originates from the Latin word Tilietulum, indicating a small lime tree, which grows wild in the valley. Over time, this word would become Tiletlum, then Tilleggio and finally Taleggio as it's known today.

Taleggio, a Lombard cheese that bears the Protected Designation of Origin (PDO) seal, belongs to the stracchino family of cheeses. The name comes from the valley of Bergamo where it first originated (Val Taleggio). It is a fat, soft cheese, made with whole cow's milk. While it is generally sweet and buttery, it only takes on a sharp taste when mature. Slightly acidic and aromatic, it occasionally has a truffle aftertaste and its smell is distinctive. Taleggio can be used in a wide array of dishes: as an ingredient in the preparation of pasta dishes, meat dishes, salads and is the perfect accompaniment for polenta. It should be served at room temperature to enhance its flavour and aroma and stored in the refrigerator, wrapped in a damp cloth or a paper that allows it to breathe.

Take me here: Taleggio

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