Pungent rind, creamy paste, meaty finish: the connoisseur's Taleggio.
De' Magi Taleggio PDO from Lombardy, aged ~90 days, washed rind, chalky core with a creamy under-rind. Order online from The Cheese Store of Beverly Hills.
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Taleggio PDO from De' Magi in Italy, a semi-soft washed-rind cow's milk cheese from the Val Taleggio in Lombardy. This is the brown-label bottling, matured for around ninety days in the cellars of Andrea Magi.
The paste stays a little chalky right in the middle and turns fully creamy under the rind, so a wedge cut cool shows two textures on the plate at once. The nose comes on pungent from the washed rind, and then the flavor lands fruity and savory with a meaty, brothy pull that lingers. It's not the easy Taleggio for everyone. This is the one for the connoisseur who wants the full aromatic profile the style can carry.
The orange-pink rind is discreetly edible. Leave it on for the whole picture, or peel it back for a more delicate read of the paste. Let it sit out for twenty minutes before serving so the cream line under the rind can loosen up.
Semi-soft and yielding, with a chalky core that gives way to a molten cream line right under the rind. Cuts cleanly when cold and slumps as it comes to room temperature.
A serious, grown-up Taleggio. Pungent on the nose from the washed rind, then the paste comes in fruity and savory with a real meaty pull, richer and more assertive than the green-label version.
The savory, brothy note holds on the palate for a good while, with a faint tang and the funk of the rind lingering after the paste has melted away.
Buttery and fresh-milk sweet through the cream line, more milky than yogurty, with just enough tang to keep it from feeling heavy.
A quiet brown-butter note in the paste rather than an outright nuttiness, sitting behind the fruit and the savory rind character.
Mushroomy and forest-floor from the washed rind, with a wine-cellar aroma that reads clearly as Val Taleggio affinage.
No real heat. The pungency is all aroma and savory depth, not pepper or bite on the palate.
Washed rind
The orange-pink washed rind is discreetly edible, adding a pungent, mushroomy, slightly barnyard note that amplifies the paste. Leave it on for the full experience, or trim it back for a more delicate read of the cheese.
Taleggio stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
A washed-rind Taleggio wants a wine with acidity and fruit to cut the paste. Lombardy's own Franciacorta lifts the cream, while a Nebbiolo or Barbera stands up to the rind's funk. A dubbel or a lightly sweet Moscato d'Asti handles the savory finish.
Ripe fruit and a spoon of honey or mostarda balance the rind's savory pull and pick up the fruity notes already in the paste.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
