This cheese is believed to have first been made in the 10th or 11th century in Val Taleggio, in the Upper Bergamo area of Northern Italy, where it was, and still is, washed in brine and aged in caves. Even today Taleggio is one of the few washed rind cheeses made in Italy, which, it goes without saying, is one of the great cheesemaking countries of the world. Taleggio is also one of Italy’s few DOP or name-protected cheeses. (There are approximately 30 of them altogether.) Taleggio is a gooey, thick, rich cow's milk cheese with a luminous sienna-colored rind. It has strong mushroomy, earthy, bacony aromas and the most luscious milky finish. This is one of the greatest cheeses produced in the world today.

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