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 aleggio takes its name from Val Taleggio in the province of Bergamo. Its historical origins are
ancient, and mention of the cheese is made by Cicero, Cato and Pliny. The cheese is listed among
the foods served at the banquet for the coronation of Pope Clement VI in 1344, and was also served
at the wedding of Francesco Sforza to Bianca Maria Visconti in 1441. Taleggio is an uncooked, soft
cheese made from whole cow's milk. The cheese is moulded into a rectangular bloc 18-20
centimetres lengthways and weighs from 1.7 to 2.2 kilos. The minimum ripening period is 35 days.
The rind is a natural pink with some microflora bloom, responsible for much of the organoleptic
properties that emerge during the ripening process. The production zones of Taleggio include the
entire provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso and
Novara.
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Consorzio Tutela Formaggio Taleggio
Viale Molise, 62
20137 Milano (MI)
ITALY
phone: (+39) 02/55188563
fax: (+39) 02/55193153
email: info@taleggio.it
web: www.taleggio.it
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Regions of
Production
DOP Map
Piedmont
Lombardy
Veneto
Recipes
CESTINI DI TALEGGIO CON PAPAYA
FRITTATA CAMPAGNOLA GRATINATA AL TALEGGIO
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