Taleggiois a buttery cheese that develops a more assertive and tangy flavor as it matures. Crafted in Lombardy’s Val Taleggio during the eleventh and twelfth century, this cow’s milk cheese, was only given its name in the last century. The most famous and flavorful Taleggio matures in the caves of Valsassina in the Como region. One of the few washed-rind cheeses produced in Italy, Taleggio is sponged with brine during the maturation process, giving the rind its distinctive pink color. The cheese is soft and white-corn colored, except for right at the rind, where the cheese matures and deepens most quickly. We love to buy our Taleggio at DiPalo. It goes well with the sweet, spicy, tangy acidity of our cherry mostarda.