Taleggio

Unpasteurised

It is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. 

The production takes place every autumn and winter, where the cheese is set on wood shelves in chambers maturing  within six to ten weeks. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. It has a sweet and delicate taste to it.

Taleggio cheese is a firm staple on any cheese board, as an appetizer it should be enjoyed with the crust, we recommend removing 20 minutes before serving to bring out all aromas and nuances.

Alternatively, when heated, it melts perfectly, which is why it is ideal for preparing fondues with Peter Yard Sourdough Crispbread, creamy Rice recipes and Lasagne. It also goes perfectly with red wines.

Taleggio is made from cow’s milk and is unpasteurised.

 Unfortunately it isn’t suitable for vegetarians.