Taleggio Cheese and Recipes


Written By Vincenzo D’Antonio

Taleggio is a cheese of very old origins, perhaps first appearing even before the fifth century. Some documents from the eight century refer to the commerce and the exchange concerning this cheese.

Why this name Taleggio? Because its origin area is the Val Taleggio, in Lombardy, the north region of Italy.  The Val Taleggio farmers began to produce this cheese as a way to preserve expiring milk.  Its production now extends to the neighboring areas and production and seasoning of Taleggio occurs in Lombardy, part of Piedmont and part of Veneto.

In order to confirm its tradition, Taleggio has been recognized as a PDO cheese in 1996.

Taleggio is made using cow’s milk and it can be used raw or pasteurized.  To make Taleggio the allowed rennet must be from very young cows.  Taleggio is an excellent, table cheese and it can be eaten as a second course or at the end of the meal often accompanied with fruits such as apples and pears.

Do serve Taleggio at room temperature, so that its taste and its aroma is exalted. It is not necessary to remove the rind, but you may gently scrape it.  Taleggio is also a key  ingredient in the preparation of first courses,  salads and also of pizzas.

The annual production of Taleggio PDO is 18,357,246 pounds and export of Taleggio PDO to the USA is 420,948 pounds or 2% of the total annual production.


Sicilian “Bucatini” with Taleggio DOP

Ingredients for 4 persons:

400 gr. of Bucatini
100 gr. of Taleggio DOP
50 gr. of eggplants
12 black olives
12 leaves of basil
2 eggs
5 little tomatoes

1 glass of extra virgin olive oil

salt and pepper


Put the little tomatoes in hot water for one minute. Then, when not hot, peel them and cut them in little cubes.
Then, cut the eggplants into cubes and using kitchen paper, dry them very well.

Take off the bones from the black olives and cut them in little pieces.
Put extra virgin olive oil in a pan and fry carefully the above ingredients  for 4 minutes.

Put the Bucatini in salty hot water and strain them when cooked.

Please, cook bucatini al dente !
Put bucatini in a large tureen, add immediately thin slices of Taleggio DOP and the content of the pan; then add a bit of pepper.
Then make portions using hot dishes.

Buon Appetito !!!


Omelette with melted Taleggio  DOP

Ingredients for 4 persons:

8 eggs

200 gr. of Taleggio DOP

100 gr. of stewed onions (slices)

100 gr. of rousted peppers (SLICES)

60 gr. of parsley



Beat the eggs in a bowl, add the slices of onions and  peppers in slices, a bit of salt and the chopped parsley.

Prepare omelette.

Cut Taleggio in small cubes.

Put these small cubes of Taleggio upon omelette and put the whole dish in hot oven for 3 minutes.

Then, serve it.

Buon Appetito !!