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Ca d'Ambros

Taleggio DOP

Taleggio DOP

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.

These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavours.

Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta.

Just the Facts

Milk Type: Cow

Milk Treatment: Pasturized

Cheese Texture: Soft


Country of Origin: Italy

Uses & Pairings


Serve slabs of this gorgeous cheese on top of polenta and enjoy it like Italian do after a long day of skiing. If you are not in the slopes, try melting this cheese on a hamburger for a full explosion of flavor.


We love this cheese with a medium-bodied red wine like those from Piedmont, like a Barbera.

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