Taleggio Bergamasco DOP

This Taleggio has a ridged, stone-colored natural rind that protects a pliant, creamy paste inside. Made by a 4th generation cheesemaker, the cheese is aged for 55 days in cellars with abundant native molds and yeasts. Unlike some Taleggios, which are washed on a regular basis, the rind is left to mature naturally with no washing, which is how locals prefer to eat the cheese. The result is a lush, earthy cheese with hints of grass, herbs, and yeast.