Product Description

Taleggio PDO is a soft cheese produced with whole, raw or pasteurized cow’s milk. The outer surface of Taleggio PDO shows the mark composed of four circles. The mark, that certifies the originality of the product, must be easily visible even if the cheese is sold portioned into quarters or in other sizes.

Type of milk: Cow.

Production Area: The production area of Taleggio PDO is characterized by particular climatic conditions that favor the quality of the forage destined to cows. Taleggio PDO is produced, in all its phases, in specific areas of three Italian Northern regions: Lombardy (Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan and Pavia),  Veneto (Province of Treviso) and Piedmont (Province of Novara).

Appearance and Taste:  Taleggio PDO has a square shape, with a thin, soft rind: the rind is a natural pinkish color, with the characteristic presence of grey or light sage green mold. The cheese is uniform and compact and softer near the rind. When aged, it’s crumbly at the center. The color varies from white to straw-yellow and contains a few tiny eyes. The flavor is sweet, with a very slight sour hint, and lightly aromatic, sometimes with a truffle aftertaste.

Origins: Taleggio PDO’s ancient origins are perhaps dated back to the X century. This cheese was born in the valley of Taleggio (from which it took its name), situated in the Province of Bergamo, in the Lombardy region in Northern Italy. When the demand started to grow due to the market, the area of production was extended up to the Po Valley. Originally, Taleggio was a seasonal product; today, Taleggio PDO is produced during the whole year not only in the mountains where it was born, but also in the lowlands.

Production: After the addition of microorganisms to promote acidification, milk curdles at 32-35°C/90-95°F with calf rennet. The curd is broken in two phases: first, with a 15 minutes break, so that with the purging of the whey the curd can acquire a denser consistency; the second phase reduces the solid mass into small grains, which are then transferred into square molds. The ripening process lasts at least 35 days, it takes place on planks of wood which are sponged with salt water to avoid the formation of mould about once a week.

Gastronomy: Taleggio PDO is a typical table cheese, that can be eaten alone or enjoyed as a condiment for pasta, soups and crepes. Taleggio PDO has to be served at room temperature and preserved wrapped in a damp cloth to maintain the softness of the rind. Taleggio PDO is produced without additives and the composition of fats is balanced: it’s a very digestible cheese with its digestibility increasing with aging.