Taleggio is a soft cheese and dates as far back as the 10th century. It originates from the Taleggio Valley in the Lombardy region. The cheese is produced in the Autumn and winter and are then stored on wooden shelves and also in caves, in keeping with tradition.

The cheese made from cow's milk takes 40 days to mature. The Taleggio forms a thin brown crust with a soft and very aromatic, pungent centre.

On 15th September 1988 Taleggio was granted the ultimate accolade, a Presidential Decree. This put it along side other famous Italian cheeses such as Gorgonzola and Parmiggiano Reggiano. The areas in which Taleggio can be made are restricted to the provinces of Bergamo, Brescia, Como, Cremona and Milan in Lombardy; the province of Treviso in Veneto and Novara in Piedmont.

The cheese works well with fruit and is so good for melting.

Recipe Idea:
Try roasting a selection of mushrooms with sliced potatoes and add a generous mix of Taleggio cheese... Assolutamente fantastico! Delizioso!