Taleggio is a semisoft, rind washed Italian cheese dating from Roman times and named after the region in which it is produced, Val Taleggio. Production takes place in the autumn and winter and the cheeses are traditionally cave aged for up to ten weeks and washed with a seawater sponge every 7 days to help form the famous orange crust.
Taleggio is a soft, sticky cheese with a strong aroma but mild, slightly fruity flavour.
Taleggio is aged for 6 to 10 weeks and is made with raw cows’ milk and traditional rennet.
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