Taleggio DOP is produced in Val Taleggio, in the province of Bergamo. Originally created as a stracchino, it gained prominence especially from the early 1900s to differentiate it from this typical Lombard cheese. Taleggio is a raw milk cheese made from cow's milk inoculated with microbial species that impart its strongly distinctive flavor. It matures for a minimum period of 35 days. Taleggio Cheese: Did you know? The history of Taleggio is closely linked to Val Taleggio, a beautiful corner of the Bergamo mountains, from which it obviously takes its name, but over time its production has expanded to a very large area that includes a large part of Lombardy, Piedmont, and the province of Treviso, in Veneto. Another curiosity: the mountain artisans initially brought the cheese-making technique to the plains as a system to preserve milk. The first name given to this cheese, as already mentioned, was Stracchino, from "stracc", meaning tired, since the cows returned weary from the alpine pastures.
