Taleggio
A soft Italian washed-rind cheese from Lombardy, square in shape with a rosy rind and a pale, creamy center. Its aroma is stronger than its mild, tangy flavor.
| Category | Cheese |
|---|---|
| Maker / Origin | Lombardy, Italy |
| Storage | Keep wrapped in wax paper in a lidded container in the fridge, to hold its aroma. |
| Shelf life | About 1 to 2 weeks. Eat it when the center feels soft; a strong ammonia smell means it is overripe. |
| Best uses | Cheese boards, risotto, polenta, pizza, and melted onto sandwiches. |
| Substitutes | Brie or Camembert for a gentler washed-rind effect. |
| Pairings | Barbera, crusty bread, mostarda, and dried fruit. |
| Last checked | October 18, 2026 |
About it
Taleggio has been made in the Val Taleggio since at least the 10th century and is protected today. Squares are washed in brine as they age about 6 to 10 weeks, building the colored rind and a paste that bulges softly when ripe.
Storing it
Store away from other cheeses. Do not freeze; the soft paste turns watery and grainy.
Using it
Bring Taleggio to room temperature so the center turns supple. The rind is edible but assertive; many trim it before melting the cheese into risotto.
Swaps & pairings
Brie and Camembert cover the soft, creamy role with bloomy rather than washed rinds. A ripe Époisses-style cheese is closer but far stronger.
More from this maker: Lombardy, Italy