Taleggio

The Taleggio style of cheese goes all the way back to Roman times and is still widely enjoyed today. Crafted in the mountainous hills north of Milan, this Taleggio is made by cheesemaker Signore Ambrogio Arnoldi. What makes his Taleggio extra special and why we’re showcasing it in The Rare Cheese Club is the decades-old recipe Arnoldi’s family has been using and the lengthy amount of time this cheese spends maturing to perfection in their mountain caves.

Taleggio has a distinctive square shape and is wiped down weekly with saltwater which makes the rind a healthy orange, pinkish hue. This is a washed rind cheese, and like most washed rind cheeses, you’ll detect a little earthy funkiness in its fragrant aroma. While the aroma is strong, the flavor is actually quite a bit milder. The paste is super creamy, perfect for slathering on a crunchy baguette. Lesser quality Taleggio can sometimes be bitter, a sign they were not completely matured before leaving the caves. Aged five months, Signore Arnoldi’s Taleggio is buttery and offers a fruity sweetness which is balanced nicely with a lingering salty finish.

Though soft and spreadable, it can still be sliced and offered on a cheese tray, served with blackberries, fresh figs or cherries. Taleggio also can be melted into dishes like polenta and risotto. A merlot will bring out the natural sweetness of this cheese. Effervescent, yeasty beers like lactic Sour Ales and mixed fermentation Farmhouse Ales would also complement this wonderful Italian classic.