Cheeses

Its name and history go back to the mountains between Lecco and Bergamo where the Val Taleggio lies. Like Gorgonzola, a close relation (until a few decades ago they were both generically called ‘stracchino’), Taleggio has an uncooked paste which is subsequently “baked” in special rooms at between 200 and 300 C to eliminate the excess moisture. Ripening takes place in natural caves such as those in the Valsassina that have been famous since the eighteenth century for their natural suitability for refining cheeses. This Raw Milk Taleggio comes to us from Luigi Guffanti.