Taleggio

This semi-soft, tasty and digestible cheese, a great ambassador of Bergamo's dairy tradition, has very ancient origins, perhaps dating back to before the 10th century. It is matured for at least 35 days in autumn or winter, giving it a soft texture under the rind and more brittle in the centre, and an inimitable flavour, since if it is produced outside Bergamo it changes and no longer tastes the same. Although its aroma is intense, with hints of undergrowth and mountain, its taste is subtle, sweet at first and gradually salty, slightly acidic and with a pleasant and unusual fruity nuance. Enjoy it with pear or apple, with berries, on pizza or bruschetta, in risotto or in meat sauce.