Taleggio DOP is produced in the Val Taleggio, in the province of Bergamo. Originally made as a stracchino, it was especially enhanced from the early 1800s to differentiate it from this typical Lombard cheese. Taleggio is a raw milk cheese made from cow's milk inoculated with microbial species that release its strongly distinctive flavor. It matures for a minimum period of 35 days. 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 much of Lombardy, Piedmont, and the province of Treviso in Veneto. Another curiosity: mountain artisans initially brought the cheesemaking technique to the plains as a method to preserve milk. The first name given to this cheese was Stracchino, from "stracc", meaning tired, since the cows returned exhausted from the alpine pastures.
Costs of £46.70, free from £290.00
Taleggio DOP is produced in the Val Taleggio, in the province of Bergamo. Originally made as a stracchino, it was especially enhanced from the early 1800s to differentiate it from this typical Lombard cheese. Taleggio is a raw milk cheese made from cow's milk inoculated with microbial species that release its strongly distinctive flavor. It matures for a minimum period of 35 days. 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 much of Lombardy, Piedmont, and the province of Treviso in Veneto. Another curiosity: mountain artisans initially brought the cheesemaking technique to the plains as a method to preserve milk. The first name given to this cheese was Stracchino, from "stracc", meaning tired, since the cows returned exhausted from the alpine pastures.
