Italian Specialty Cheeses - Taleggio DOP

Italian Specialty Cheeses - Taleggio

Around the 1950’s, a family named Arrigoni began to produce Taleggio – a cheese that dates back to the 11th century – in the historic Bergamo province of Italy. This ancient family became one of the original producers of this ancient cheese, which is one of the first soft cheeses ever produced.

But before being widely recognized as Taleggio (a name taken from the Taleggio Valley where the cheese was said to first be made within Bergamo), the cheese was simply called stracchino. When cows grazing in the Alpine pastures made the long journey back to the plains, they would be exhausted, yes, but would still provide milk to make Taleggio. “Stracch” means “tired” in Italian, so the cheese was first known as stracchino.

Arrigoni Taleggio DOP is made from full-cream cows’ milk and hand salted according to traditional techniques, then ripened in pinewood boxes for about 50 days, in mountain caves for optimal climate conditions. During the maturation process, the cheese is brushed with brine weekly to encourage the development of micro-organisms that create Taleggio’s characteristic soft, thin, pink edible rind and uniquely sweet, pungent aroma. Arrigoni Taleggio DOP has a very creamy, pale yellow paste with an intense but delicate sweet buttery, slightly acidic flavor. Arrigoni’s strict attention to every detail of production ensures the finest quality Taleggio.

Traditionally Taleggio is enjoyed at the end of a meal, but adds great flavor to pizza or melted in meat and pasta dishes. Taleggio pairs well with fruit, honey, bold red wines and rich white wines.

Fate brought Arrigoni and Taleggio together so everyone could eat happily ever after.

FLAVOUR - Sweet aromatic flavour
TEXTURE - Creamy
CONSISTENCY - Soft-ripened
COLOUR - White, straw-coloured close to the rind
RIND - Thin and soft
FORM - Squares
AGE - 50 days
PACK - 2 x 2.2 kg