Written by Giuseppe Zeppa
Characteristics (Denomination of Protected Origin 12 June 1996) - Taleggio is a quadrangular cheese with flat surfaces. The square shape has a side of 18-20 cm, an edge of 4-7 cm and a weight of 1.7-2.2 kg. The ripening lasts at least 40 days. The crust is thin and soft, regular with a light grey-green colour. The dough is white or ivory-white with small and sparse holes. The texture is moderately consistent and elastic. The odour is soft with milk and cream characteristics. The taste is also very soft and mainly sweet.
Production area - This variety is produced throughout the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Novara, and Treviso.
Cheesemaking - Taleggio is produced from pasteurised cows’ milk. The milk is coagulated by the addition of bovine liquid rennet at a temperature of 36-38 °C. Starters are used. Generally, each producer uses a different starter to characterise their production. After 15 minutes, the curd is cut to produce granules with the size of hazelnut and put in moulds. The cheese may be dry-salted or brined.
Composition - The composition of Taleggio cheese is given in table 12.
Table 12. The composition of Taleggio cheese
Fat (% dry matter)
How to cite this article
Zeppa, Giuseppe (2004).
[On-line]. Available from: https://www.dairyscience.info/index.php/cheeses-of-the-piedmont-region-of-italy/76-taleggio.html . Accessed: 23 September, 2017.