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Cheese from Italy, Lombardy
Taleggio is a soft, square cow-milk cheese with a thin pinkish rind. Whole raw or pasteurised milk is set with calf rennet and a yoghurt-type starter, the curd sours for 8–16 hours in a warm room, and the salted squares ripen at least 35 days in the cold while the rind is wiped with salt water. The rind flora ripens the cheese from the outside in. Made in 8 steps over 36 days. The longest step, ripen from the rind inward, takes at least 35 days (Ministero delle politiche agricole alimentari…). Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and Geotrichum candidum and yeasts (Torulaspora, Saccharomyces), which form the felt on the young rind do most of the fermenting.
| Main step | at least 35 daysSet[tal-spec2022] | Ripen from the rind inward |
|---|---|---|
| Temperature | 32–35 °CReported[onaf-sheet] | Add starter and rennet |
| Whole cow milk, raw or pasteurised · At least 50 % of the cows' feed dry matter comes from the production area[tal-spec2022] |
| Starter of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus · A natural starter made in the dairy, or selected cultures[tal-spec2022] |
| Liquid calf or young-bovine rennet · No rennet from genetically modified microbes[tal-spec2022] |
| Salt · Dry salt or brine, and salt water for washing the rind; no other rind treatment[tal-spec2022] |
| Starter: Lactobacillus delbrueckii subsp. bulgaricus with Streptococcus thermophilus, natural or selected; the rind flora comes from the dairy and the ripening rooms |
Total time across the recorded steps: 36 days
What changes: Starting material: whole cow milk, raw or pasteurised
The milk may be raw or pasteurised. Cows may eat silage.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Taleggio is a square, soft washed-rind cheese set with a yoghurt-type thermophilic starter and soured for hours in a warm room before salting. It ripens in the cold for only about five weeks, and the specification bans any rind treatment other than salt water.
Listeria monocytogenes is the main concern for soft washed-rind cheeses. In a study of four Taleggio plants, Listeria species were most common in ripening areas and were never found in the cheese; the authors stress strict hygiene. Bacillus cereus found in one plant's curd was absent from the finished cheese.
Hazards the sources name: Listeria monocytogenes; Listeria spp. (mostly L. innocua) were found in all four plants studied, most often in ripening areas, and never in the cheese; Bacillus cereus, found on plant surfaces and in curd but not in finished cheese.
Every number is labelled with how it is known. How this atlas is made
The name refers to Val Taleggio and the Valsassina in the Bergamo pre-Alps. Herders who brought their cows down to the plains in winter spread the cheese across Lombardy. A tasting-guild sheet dates it to the 10th–11th century and says it was long sold as stracchino before the name Taleggio took over in the 20th century. It was registered as a PDO in 1996.
