Taleggio

Smooth, nutty Taleggio takes its name from one of the valleys in Lombardy, where it was originally prepared to help use up excess milk. Now a highly acclaimed DOC variety, Taleggio is heralded as a singular, semi-soft cheese and the creamiest member of the Stracchino family. Made from raw cow's milk, Taleggio is fermented and then coagulated with rennet to achieve a rich, buttery consistency and a fruity, subtly pungent flavor. Salted, and then aged for approximately forty days, the cheese acquires a pale golden inside, which tends to be runnier near the rind and firmer in the center.

Is the crust a must?
Taleggio is easily recognized by its square shape, external grooves, and rough, rosy-brown crust. Dubbed everything from "inedible" to "an integral part of the cheese experience," this thin rind is where Taleggio's most intense flavor can be found. Though decorated by the occasional spot of blue or grey mold, the naturally-formed rind is perfectly safe, and indeed edible. However, rind consumption is entirely a matter of taste. Cheese fans preoccupied with possible issues of hygiene can easily scrape off the crust with a serrated knife before indulging.

In the Kitchen
Taleggio tastes best when its truffle-like aroma is paired with a simple country loaf or warm, toasted bread. Mild lettuces, dressed with olive oil, salt, and pepper, prove extra delectable when draped with a few slices of the cheese. For cooked dishes, consider adding Taleggio to potato gratins, polentas, and risottos. It is also superb melted atop pizza or stuffed into focaccia. As a dessert cheese, Taleggio should be served alongside fresh fruit, such as figs or grapes.