• TALEGGIO DOP  | Mons Fromager Affineur MOF
  • TALEGGIO DOP  | Mons Fromager Affineur MOF
  • TALEGGIO DOP  | Mons Fromager Affineur MOF
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TALEGGIO DOP  | Mons Fromager Affineur MOF
TALEGGIO DOP  | Mons Fromager Affineur MOF
TALEGGIO DOP  | Mons Fromager Affineur MOF
  • feature_2212 Milk type Cow
  • feature_31 Region of origin Lombardie
  • feature_32 Cheese type Soft cheese washed rind
  • feature_33 Heat treatment Pasteurized milk
  • feature_34 Country of origin Italy
  • feature_35 Type of production Artisanal
Mons

TALEGGIO DOP

€7.45

Taleggio PDO, the well-known square cheese with a pink washed rind, from Lombardy. Soft paste, mild and subtly aromatic flavour.

Approx weight: 2 kg.

Shipping within 36–48h (excluding weekends and public holidays) – Specific date on request.

Under its fine, slightly sandy, bright orange rind, the white, dense paste turns soft, sometimes a touch chalky at the core. The nose recalls a young Munster at the surface, more milky at the heart; on the palate, it's very indulgent, milky and creamy, with that characteristic washed-rind edge and sometimes a subtle truffle aromatic note. 

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Easy to spot by its square shape and the letter "T" stamped into its orange rind, Taleggio PDO is just as distinctive in flavour: milky yet full of character, somewhere between a young Munster and a Saint-Nectaire. This Italian cow's milk cheese, protected by a Protected Designation of Origin limited to Lombardy, Piedmont and the province of Treviso, has made a real name for itself on our shelves in recent years.

The collected milk is renneted after maturing, then the curd is cut and moulded into bottomless square forms, set on a draining table. The characteristic stamp is applied while the cheese is still young, before a drying stage that finishes expelling the whey and kicks off the paste's acidification.

After dry salting, the Taleggio wheels are stored in wooden crates, where maturing and regular washes in salted water gradually build that distinctive rind? In the Mons caves, the cheeses are then carefully tended to bring the paste to a fully soft, supple texture.

Enjoy it as is, at room temperature, or put it to work in the kitchen: melted over vegetables, or grated onto al dente pasta.

  • Italian cow's milk cheese (Lombardy), pressed uncooked paste
  • Protected Designation of Origin (PDO)
  • Washed rind, bright orange, stamped with the letter "T", fully edible
  • Aged for at least 35 days
  • White, dense paste, soft, sometimes slightly chalky at the core

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