A mildly-flavoured whole cows’ milk cheese from northern Italy with a soft texture and a fruity, creamy character. It has a pinkish-brown rind, and a pale-yellow interior which, although elastic, tends to be increasingly crumbly towards the centre of the cheese.
Made in square blocks, Taleggio has a pungent aroma that becomes more pronounced as the cheese ages. It is protected by an EU PDO which means that it can only be produced in specified regions of Lombardy and Piedmont.
Garlic-crumbed chicken
Baked potato with bacon, taleggio and leek
Cheesesteak sandwich with grilled onions
Grilled lettuce with goats' cheese
Taleggio is at its best from June to November. Look for cheese labelled Taleggio DOP, and bear in mind that the more mature the cheese, the stronger it will smell.
Because of the way it melts into a rich cream, Taleggio is very popular for cookery.
Article by Felicity Cloake
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