Taleggio DOP

Soft, yeasty and savoury, with just enough washed-rind funk to be interesting without becoming intimidating.

Taleggio DOP is one of Italy’s classic washed-rind cheeses. Made from pasteurised cow’s milk in Lombardy, it has a supple square paste, a pink-orange rind and flavours that move from butter and yeast into mushroom, roasted nuts and gentle sweetness.

Origin: Lombardy, Italy
Milk: Pasteurised cow’s milk
Style: Washed rind
Texture: Soft, yielding and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Yeast, butter, mushroom and a savoury meaty note sit alongside a gentle sweetness. The aroma is stronger than the flavour.

Serve at room temperature, melt into polenta or risotto, or pair with apples, mushrooms and cured meat.

Pinot Grigio, Pinot Noir, Gamay or a yeasty blonde beer all work well.

Acidity and crunch work especially well with the savoury washed rind, with a little fruit for contrast.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Saint-Nectaire
For a firmer, earthier cheese with a gentler rind.

Munster
For a stronger washed-rind aroma and softer paste.

Taleggio takes its name from Val Taleggio and has roots in the old alpine movement of cattle between summer pasture and valley farms.

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