Taleggio is a washed-rind cheese that is strong in aroma but relatively gentle in taste, with sweet notes and a fruity tang. It is semi-soft in texture and named after Val Taleggio, the mountain valley in Northern Italy from where it originated as far back at the 10th Century. During maturation it is regularly dry salted or brine washed to develop its distinctive salmon-pink rind and pungent aroma. Read more

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Nico says …

A bit whiffy for some but surprisingly mild in flavour and melts to a lovely creamy consistency.

The Nitty Gritty








Country of Origin




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Tasting notes

In 1996 Taleggio was awarded DOP (Denominazione di Origine Protetta / Protected Designation of Origin) status. It can be made from pasteurised or unpasteurised milk. An important part of the make process is maturation of the square-shaped cheeses in the natural caves of Valassina or modern maturing chambers at 2-6 degrees, always on wooden planks, with regular washing in brine or dry-salting.

Maturation takes six to ten weeks during which time a thin, salmon-pink rind develops over the cheese. The combination of temperature and salt promotes the growth of particular bacteria, moulds and yeasts that ripen the cheese and give it both its distinctive colour and aroma. The rind of Taleggio darkens in colour as the cheese ages and the taste of the cheese intensifies, becoming more pungent and tangy.

Taleggio tastes delicious when grated on piquant green salad leaves or eaten with fresh fruit such as apples, pears or figs. It also melts well making it perfect for sprinkling on rice and pasta dishes.