WHAT IT TASTES LIKE: Salty, sweet, fruity and nutty. Soft, creamy, buttery paste and pungent rind.
WHERE IT COMES FROM: Taleggio and similar smear-ripened cheeses have been around since Roman times. First made in Val Taleggio in Lombardy, Italy, where the cheese takes its name, it is matured for a minimum of 25 days in cool, damp Alpine caves, which helps develop the characteristic yellow to pinkish pungent rind. The paste is white-or straw-coloured with tiny holes, or occhiatura, and an elastic texture that
gets more crumbly towards the centre.