Italian Taleggio cheese is one of the oldest semi-soft cheeses still being produced. Records of this Italian cow’s milk cheese date back to around 1200. Being cave ripened, its flavor is mild and fruity, with a tangy undertone. The sought-after texture is creamy and it gives off a ‘pungent’ aroma.
Its melting properties make it an excellent candidate for fondue or melted onto risotto and pasta. Perhaps its best use is on a cheese platter; the salty flavor is excellent paired with fresh fruit like grapes, that are bursting with sweet juice.
Don’t skip the rind on a Taleggio, the gateway cheese to stinky cheeses, or you’ll miss the whole point of washed rinds.
