Taleggio
Taleggio belongs to the family of Northern Italian Stracchino cheeses, which are made from the milk of "tired cows". During the summer months the cows are on the alpine pastures, and in fall they return to the valleys. Tired from the long march the cows produce milk that contains less water and is more nourishing and acidic than normal milk. Taleggio was on the menu of the banquet held for Pope Clement VI on the occasion of his coronation in 1344.

Production
After the coagulation of the full milk the curds are crumbled and cast in rectangular molds, in which it matures for about 35 days. The cheese is then washed with water or brine and forms an orange or rose crust. The rind promotes the development of bacteria that help make the cheese soft.

The delight
The odor of a matured Taleggio can only be described as pungent, but its flavor is far less intensive than its odor. Its plain, butter-like texture (it starts melting away when fully ripe) is a pleasant contrast to the delicate bouquet of Nebbiolo or Syrah. In top condition a Taleggio is seductively piquant, deliciously full-bodied, in short virtually irresistible.

Milk:	Cow
Fidm:	48 %
Family:	Pressed cheese
Origin:	Italy
Size:	approx. 1.6 kg
Flavor:	acidulous, reminiscent of truffles