Find over 1831 specialty cheeses from 74 countries in the world's greatest cheese resource


  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: Italy

  • Region: Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara

  • Type: semi-soft, smear-ripened

  • Fat content: 48%

  • Texture: creamy

  • Rind: washed

  • Colour: pale yellow

  • Flavour: fruity, mild, tangy

  • Aroma: pungent, strong

  • Vegetarian: no

  • Synonyms: Taleggio dop di Peghera

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers and caves according to tradition. To prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 to 10 weeks to form a thin crust.

These days the cheese is made from pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavours.

Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild, with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or polenta.

Over 500,000 page views per month, Put your store on our map!

Contact Us

Want to be listed on Here could be your shop!

Contact Us

Other Italian cheeses: