Italian Taleggio cheese is known for its sticky, thin, salmon-red rind and creamy flavor.

This matured Italian cheese is named after the caves of Val Taleggio. It is one of the oldest recipes and is still made every autumn and winter. During the ripening process, to prevent the cheese from mold, it is washed with seawater once a week. The ripening process takes 6-10 weeks, during which a thin rind forms on the cheese.

NOTE! Although the cheese is pasteurized, it is not suitable for pregnant women due to its manufacturing process.

PASTEURIZED