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.
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
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.