Documents dating back to 1200 date Taleggio origins to before the X century, a period where cheese produced in Val Taleggio (whence the name) - in the province of Bergamo - was object of barter and trade together with other cheeses. Currently production and maturing areas for Taleggio are Lombardia (provinces of Como, Lecco, Lodi, Cremona, Pavia, Milan), Piemonte (province of Novara) and Veneto (province of Treviso).
Out of respect and as acknowledgment of the tradition, Taleggio was recognised as DO (Origin Denomination) cheese in Italy already in 1988, whereas it obtained the recognition DOP (Protected Origin Denomination) form the European Union in 1996.
It is one of the Italian cheeses whose peculiar characteristics are protected, so milk supply, production and maturing take place uniquely in the areas established by Italian and Community legislation.
Taleggio's "versatility" allows it to be tasted in various ways; excellent as a cheese to be brought to the table as a second course or at the end of the meal surrounded in fresh fruit (apples, pears, grapes) or accompanied with "mostarda" (savoury and spicy pickled fruits) in pieces.
It is easily suited for preparation of first courses such as pasta and risotto (perfect for the "mantecatura", a process of rice thickening and softening), it tastily matches eggs in butter or omelette, and enriches a salad with flavour, also making a pizza far more delicious.
October.2001
Consortium for the protection of Taleggio
The Taleggio Valley (In Italian)
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