Taleggio cheese facts:
- Taleggio cheese was named after the caves it was made in in older times,Val Taleggio.
- Taleggio cheese was made from acidic milk from calves and stored on shelves in the caves over the autumn and winter season.
- The cheese was washed once a week with seawater to prevent an orange reddish crust and to prevent mold infestations.
- The cheese has a very thin crust as well as a strong aroma and a tangy flavor.
- Today Taleggio is produced and matured in Lombardy, in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Piedmont (province of Novara) and Venetia (province of Treviso).(http://culturecheesemag.com)
- Taleggio cheese is best eaten with salads, other cheeses, and also with a wide variety of wines.