Taleggio

Taleggio is a soft cow’s milk cheese named after Val Taleggio, a mountain valley in northern Italy where it originated. This cheese has a history dating back to 1200 CE, with the term “stracchino” derived from the regional word “stracche,” meaning “tired,” referring to the cheese made from milk produced by cows returning from alpine pastures. Originally crafted by farmers to preserve excess milk, it is now produced year-round throughout the Po Valley, with some production still taking place in the natural caves of Valsassina. Taleggio has been protected by PDO status since 1996 and is one of Italy’s most popular cheeses.

Production Process

Taleggio is made using whole raw or pasteurized milk, heated to about 90–95°F (32–35°C). Calf rennet and a lactic starter culture are added, and after coagulation, the curd is cut into hazelnut-sized pieces. The curd is placed into square molds and kept in warm, humid rooms for 8 to 16 hours. The cheese is then dry-salted or brined and ripened on wooden shelves for at least 35 days, during which it is washed weekly with brine to maintain moisture and develop its characteristic surface microbiota, resulting in its distinctive red color and aroma.

The final product is a square cheese, 7–8 inches (18–20 cm) wide and 1.5–3 inches (4–7 cm) high, weighing 3.7–4.8 pounds (1.7–2.2 kg). The rind is soft, thin, and pinkish-red, with possible gray-green mold spots. Inside, the cheese is white to straw yellow with a soft paste that becomes slightly melting under the rind due to proteolysis. The flavor is sweet, delicate, and slightly sour, intensifying with age to become tangy and mildly pungent.

Characteristics

Taleggio is known for its creamy texture and herbaceous, aromatic fragrance. The cheese is made from whole cow’s milk, using traditional methods that promote a unique surface microbiota, giving it its red pigmentation and distinctive aroma. The combination of temperature and salt concentration during ripening helps develop these characteristics from the surface inward, a process known as “centripetal maturation.”

Historical Background

References to Taleggio date back to Roman times, with mentions by Cicero, Cato the Elder, and Pliny the Elder. The cheese was traditionally made in Val Taleggio until the late 1800s when production expanded to the Lombardy plain. Today, it continues to be aged in traditional caves in Valsassina, maintaining its historical methods and characteristics.

Uses

Taleggio is a versatile cheese used both as a table cheese and in cooking. Its exceptional melting qualities make it ideal for rice and pasta dishes, particularly in the Lombardy region. It can be melted into risotto, baked into casseroles, or sliced and melted atop pizza. Taleggio also pairs well with salads, fruits, and bread, making it a popular choice for cheese boards.

Substitutes

For those seeking substitutes, other soft or semisoft smear-ripened or washed-rind cheeses can be used. In recipes, strong-tasting bloomy-rind cheeses like Brie or milder, firmer Italian cheeses such as Fontina or Bel Paese are good alternatives. Fontina, in particular, shares the pungent aroma and strong flavors of Taleggio and melts well in warm dishes or fondue.

PDO Status

In 1996, Taleggio received PDO status, ensuring that only cheeses produced in specific regions of Northern Italy—Lombardy, Piedmont, and Veneto—can be called Taleggio. This designation protects the traditional methods and high standards of production, maintaining the cheese’s unique qualities and reputation.

Important Facts

Country of Origin	Italy
Specific Origin	Val Taleggio, Po Valley
Certification	PDO (1996)
Milk Type	Whole raw or pasteurized milk
Milk Treatment	Heated to 90–95°F
Rind	Soft, thin, pinkish-red
Texture	Soft
Flavor	Sweet, delicate, slightly sour
Aroma	Herbaceous, aromatic
Colors	Pinkish-red rind, white to straw yellow inside
Forms	Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight
Age	At least 35 (up to 50) days
Rennet Type	Calf rennet

Recommended Pairings for Taleggio Cheese

Amaro

Barleywine

Taleggio Cheeses on AnyCheese

Defendi Italian Taleggio