Taleggio D.O.P.

Taleggio D.O.P.

Raw or pasteurised cow’s milk.

The rind is thin, soft and pinkish in colour, with the presence of characteristic microphlora. The color is not only a prove of a proper maturation, but also that no treatment of the rind has been performed,
except for normal sponging with water and salt, linked to the correct maturing process.

The paste has a close-knit structure, uniform and compact, softer under the rind due to the centripetal maturation. The colour of the paste of the cheese varies from white to straw yellow.

The taste is sweet, slightly aromatic and characteristic.

Minimum aging period of 35 days.

Soft raw-paste table cheese.

From 1.7 to 2.2 kg.

Square parellepiped shapes, with sides from 18 to 20 cm and a straight from 4 to 7 cm.

Italy in the entire territory of the provinces of: Como, Lecco, Bergamo, Brescia, Cremona, Lodi, Milano, Monza e della Brianza, Pavia, Verbano Cusio Ossola, Novara, Treviso.

Each PDO Taleggio whole cheese must bear the mark of origin reporting the three “T” and the number which identifies the cheese producer, impressed on one of the cheese’s flat surface.