This cheese gets its name from the caves of Val Taleggio and is one of the oldest soft cheeses produced every autumn and winter. During its production, the acidic milk is brought to a maturation room and kept on shelves in chambers, as well as traditionally in caves. To avoid any mould, it’s washed with seawater every week. Maturation usually takes six to ten weeks.
Taleggio has a pleasant, bouncy texture and an unusual fruity tang, with a thin, crumbly rind. U/P Cows