Taleggio cheese
| Taleggio | |
|---|---|
| Country of origin | Italy |
| Town | Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara |
| Source of milk | cow, full milk |
| Pasteurized | Frequently |
| Texture | semi-soft, smear-ripened |
| Aging time | 40 days |
| Certification | PDO |
| Related media on Commons | |
Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin, edible crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. It has a protected designation of origin so that only such cheese produced in the Lombardy or Piedmont regions of Italy may be designated as Taleggio.