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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.
| 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 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 and yeasts, 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 |
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.
Tirloni and colleagues call Listeria monocytogenes a food safety challenge for cheese plants and cite EU data from 2018 that found it in 0.8 % of soft and semi-soft cheese samples from raw or mild heat-treated milk and 0.3 % from pasteurised milk. In their study of four Taleggio plants, Listeria species were most common in ripening areas and were not found in any of 59 ingredient and product samples, 22 of them finished Taleggio. L. monocytogenes itself was on two food-contact surfaces used for blue cheese in one plant, and the authors cite an earlier study that found it in 80 % of 52 swabs from a Taleggio plant; they call contamination of the edible rind a concern and stress strict hygiene. Bacillus cereus found in one plant's curd, 2 of 2 samples, was absent from 4 samples of finished cheese, though the isolates were potentially virulent. The milk may be raw. CDC advises people who are pregnant, newborns, people aged 65 or older and people with weakened immune systems to avoid any cheese made from raw milk unless it is heated until steaming hot.
Hazards the sources name: Listeria monocytogenes, on two food-contact surfaces used for blue cheese in one of four plants studied; Listeria spp. (mostly L. innocua) in all four plants, most often in ripening areas, and in none of 59 ingredient and product samples; Bacillus cereus, found on plant surfaces and in curd but not in 4 samples of finished cheese.
Every number is labelled with how it is known. How this atlas is made
The specification says the name refers to an area of Lombardy between the Valsassina and Val Taleggio, with the village of that name. It says the herders (bergamini) who moved their animals from the mountains to the plain in winter spread the cheese through the production area. A tasting-guild sheet dates the origin to the 10th–11th century and says the cheese was first known as stracchino and only later sold under the name Taleggio alone, which a 1918 dictionary records. It was registered as a PDO in 1996.
