A guide to Taleggio — Italy's great washed-rind cheese. Its pungent aroma, surprisingly mild flavor, and the best ways to use it.
Taleggio is one of Italy's most distinctive cheeses — a soft, washed-rind variety with a pungent aroma but a remarkably gentle, fruity flavor. It's a cheese that surprises newcomers, proving that a strong smell doesn't always mean a strong taste.
What Taleggio Is
Taleggio is a Protected Designation of Origin (DOP) soft cow's-milk cheese from the Lombardy region of northern Italy, named after the Val Taleggio. It's one of the oldest soft cheeses in Italy, dating back centuries. It's made in distinctive square blocks and aged in cool, humid caves or cellars, where its rind is regularly washed with brine.
The Washed Rind
Taleggio's character comes from its washed rind. During aging, the surface is sponged with a saltwater (and sometimes seawater) solution, encouraging bacteria that develop a thin, pinkish-orange crust and a pungent aroma. This gives the cheese its barnyard, earthy smell. The rind is technically edible, though many people trim it, as it's the most intensely flavored part.
Flavor and Texture
Despite its strong aroma, Taleggio tastes surprisingly mild and approachable. The paste is soft, supple, and creamy, pale yellow, growing more yielding toward the rind as it ripens. The flavor is fruity, tangy, and buttery, with a savory, slightly meaty depth and notes that some compare to a mild, mushroomy version of a stronger washed-rind cheese. It's rich without being aggressive.
How to Use Taleggio
Taleggio melts beautifully, which makes it wonderful in cooking. Melt it over polenta, risotto, or roasted vegetables; layer it into paninis and toasted sandwiches; or use it on pizza for a luxurious, creamy result. It's also excellent on a cheese board at room temperature, where its soft texture and fruity flavor shine, spread on crusty bread with fruit or honey.
Pairings
Taleggio pairs well with Italian wines — light, fruity reds and crisp whites — as well as with sparkling wines, whose acidity balances its richness. On the plate, it loves fresh and dried fruit, honey, walnuts, and crusty bread, and its melting quality makes it a natural with hearty vegetables and grains.
Buying and Storing
Taleggio is sold in squares or wedges, often with its rind intact. Choose a piece that's supple and aromatic but not overly ammoniated. Keep it wrapped — ideally in wax paper inside a container to contain the aroma — in the fridge, and bring it to room temperature before serving. Eat it within its prime window, as it's a soft, perishable cheese.
Frequently Asked Questions
Does Taleggio taste as strong as it smells?
No. Its washed rind gives it a pungent aroma, but the flavor is surprisingly mild, fruity, and buttery.
Can you eat the rind of Taleggio?
Yes, the thin washed rind is edible, though it's the strongest-tasting part and some people prefer to trim it.
Is Taleggio good for melting?
Very. It melts into a creamy, rich layer, excellent over polenta, on pizza, or in paninis.