cheese, taleggio

Taleggio DOP is produced in the valleys of Lombardy and Piedmont, aged for 6–10 weeks in damp caves with regular brine washing that encourages Brevibacterium linens growth on the rind — the same bacteria responsible for the characteristic washed-rind aroma that newcomers find challenging. Like Époisses, the smell of Taleggio is considerably more assertive than the taste: the interior paste is creamy, mild, and slightly fruity with a lactic tang, far more approachable than the rind suggests. At room temperature it softens to a spreadable consistency; melted on polenta or pizza (like the Milanese pizza-style dish using Taleggio as a base), it flows smoothly with a rich, buttery character. The classic Lombard preparation melts Taleggio over polenta (polenta taragna with Taleggio) — the richness of the cheese and the starchy polenta create one of the most comforting combinations in northern Italian cooking.