Taleggio DOP is produced in Val Taleggio, in the province of Bergamo. Born as a stracchino, it began to be especially promoted from the early 1900s to distinguish it from this typical Lombard cheese. Taleggio is a raw-paste cow's milk cheese inoculated with microbial species that give it its strongly distinctive flavor. It matures for a minimum period of 35 days. The history of Taleggio is closely linked to Val Taleggio, a beautiful corner of the Bergamo mountains, from which it obviously takes its name, but over time its production has expanded into a very large area that includes much of Lombardy, Piedmont and the province of Treviso, in Veneto. Another curiosity: mountain artisans initially brought cheese-making techniques to the plains as a way to preserve milk. The first name given to this cheese, as already mentioned, was Stracchino, from "stracc", meaning tired, since the cows returned weary from the alpine pasture.
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Taleggio DOP is produced in Val Taleggio, in the province of Bergamo. Born as a stracchino, it began to be especially promoted from the early 1900s to distinguish it from this typical Lombard cheese. Taleggio is a raw-paste cow's milk cheese inoculated with microbial species that give it its strongly distinctive flavor. It matures for a minimum period of 35 days. The history of Taleggio is closely linked to Val Taleggio, a beautiful corner of the Bergamo mountains, from which it obviously takes its name, but over time its production has expanded into a very large area that includes much of Lombardy, Piedmont and the province of Treviso, in Veneto. Another curiosity: mountain artisans initially brought cheese-making techniques to the plains as a way to preserve milk. The first name given to this cheese, as already mentioned, was Stracchino, from "stracc", meaning tired, since the cows returned weary from the alpine pasture.
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