Taleggio

One of the best-known Italian cheeses, taleggio is eaten at table all over Italy as well as abroad. It is made in the Italian Pre-Alps, in the Taleggio Valley north of Bergamo, where the pastures are particularly juicy and aromatic, and in Savoy there is a consortium of producers who safeguard the quality of the cheese. However, this full-fat cheese (48%) is also made in Brescia, Como, Cremona, Milano, Pavia, Novara and Treviso.

It is matured for 40-45 days, during which time it develops a pinkish crust. It is then sold in squares of 20-30 cm (8-12 inches) about 6 cm (2½ inches) high. The cheese itself is very soft, containing many tiny holes and has a creamy white colour. It should be eaten quite fresh, as it becomes increasingly acidic as it ages.