Taleggio has been a Protected Designation of Origin (PDO) cheese since 1996. The milk must come exclusively from certain provinces in Lombardy. Its production and aging must also take place in these same provinces.
This creamy washed-rind cheese has a mild, slightly aromatic flavor with a subtle tang. Occasionally, a faint truffle aftertaste can be detected. Aging takes place in cool, humid cellars, giving its rind a salmon color.
It is best enjoyed at room temperature, sliced and paired with fresh, sweet fruits such as grapes, pears, or figs. This cheese can also be used in polenta, creamy soups, risotto, or even melted on pizza.
The production of this cheese is strictly tied to the Piedmont alpine region in northwestern Italy since it received its designation of origin in 1996.
This cheese received its designation of origin in 1995. The production area for this cooked-curd cheese is located in the province of Sondrio in the Lombardy region, and the raw milk used comes exclusively from farms or dairies within the province.
Produced in the Aosta Valley, near the French and Swiss borders, this semi-firm cheese made from Aosta Valley cow’s milk was recognized as a product with a designation of origin in 1996.
This Controlled Designation of Origin (PDO) cheese is made from pasteurized whole cow’s milk sourced exclusively from the mountainous Asiago region, a municipality in the Veneto region of northern Italy, at an altitude of over 600 meters.
Produced in the Lombardy and Piedmont regions, this traditional cow’s milk blue cheese received its designation in 1996.