Taleggio DOP

Origin: Lombardy region, Italy

Milk: Cow

Rennet Type:Animal rennet

Style: Washed rind

Classification: Artisan

Shelf Life: 7-10 days, this product is cut to order 

Goes well with:Pinot Grigio, Pinot Noir, Gamay, yeasty Blonde Beer

Cured meats, mushrooms, crisp new season apples

Similar cheeses:Pont L’Évêque, Milawa King River Gold

A Cheese of Mosaic-Like Complexity

Named after the Val Taleggio, a lush Alpine valley in the Po River basin, this cheese has been produced since at least the 9th century, though it wasn’t officially called Taleggio until 1914. With roots in seasonal transhumance, when tired cows would return from summer pastures rich in butterfat-laden milk, Taleggio is an echo of an agricultural rhythm that once defined Alpine life. This milk—rich, sweet, and high in fat—gives Taleggio its luxurious texture and depth of flavour.

Taleggio is made following time-honoured techniques. Once moulded into its signature square blocks, each cheese is placed on wooden planks and washed repeatedly over several weeks, encouraging the growth of Brevibacterium linens and native surface yeasts. This creates a thin, orange-pink rind flecked with grey and blue moulds, developing both its pungent aroma and its signature savoury, vegetal flavour.

Taste and Texture

• Texture: Soft and yielding just beneath the rind, progressing to a creamy, slightly runny interior when well ripened. Its paste is smooth, glossy, and pale ivory in colour.
• Flavour: A vibrant combination of yeasty, meaty, and buttery flavours, often compared to roasted nuts, sautéed mushrooms, and damp cellar stones. It opens with a mild tang and softens into a gentle sweetness with a savoury, beefy backbone.
• Aroma: Distinctly pungent, earthy, and fruity with a washed rind funk that mellows with age. Not as aggressive as Époisses or Munster, but enough to keep things interesting.

A little history

Ciresa's history began almost 100 years ago, in 1927, founded by Giovanni Ciresa, and is now a third-generation company.
Giovani, the grand father, started his journey by sourcing cheese from the Valsassina area. Then, when the business became successful, he built a cave to age the selected cheese.
After the success of the Giovanni, his sons Vittorio and Alfredo took over the company and started producing the cheese themselves.
Vitorrio and Alfredo now help both of their children who took over a well-known Gorgonzola factory to expand their selection with a range of blue cheese.*DOC = Denominazione di Origine Controllata (Controlled Designation of Origin)

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.