This iconic Italian cheese is made from pasteurized cow milk. Cheeses similar to the Taleggio date all the way back to roman times and was traditionally made exclusively in the Val Taleggio until more recently hence the name. As it ages on wooden shelves it is repeatedly washed with brine giving it its strong, pungent smell and its peach orange, crispy rind. Despite that very strong aroma, the Tallegio is actually quite mild. Its pale yellow paste is dotted with small openings throughout and has a bouncy yet creamy texture.
FLAVOUR : Meaty and savoury taste with a hint of nuttiness. Slight acidity from the rind with a touch of bitterness. Gets creamier and more unctuous as it ages.
HOW TO ENJOY : Place on a piece of toasted bread to achieve gooey goodness. Tallegio pairs well with a nice hopsy beer or a crisp dry cider.
