Pungent nose, fruity palate, creamy paste—a bold, mature Taleggio.
Aged Taleggio PDO from Lombardy, matured by Andrea Magi. Washed rind, creamy paste, fruity and savory. Melt over mushrooms on toast.
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A washed-rind cow's milk Taleggio PDO from Lombardy, matured in the Tuscan cellars of our dear friend Andrea Magi. The Green Label is the slightly older sibling of the Brown, a step further along in age and a step bolder on the palate, with the stamped T on the rind that marks the real PDO.
The paste is semi-soft and properly ripe right now, with a tacky orange washed rind from a salt-water brine and a creamy, melt-in-your-mouth interior that runs just slightly near the edge once it warms up. On the nose it's pungent in that old-school Trappist-monk washed-rind way, but the flavor lands rounder than the aroma, fruity and lightly tangy with a meaty, savory pull and a mushroomy character coming off the rind. The finish carries the brine and the salt of the rind well past the swallow.
Eat the rind on this one, that's where half the flavor lives.
Semi-soft with a yielding, melt-in-your-mouth paste under a tacky orange rind. Cuts cleanly when cool, slumps and runs near the rind once it warms up.
Pungent on the nose but the flavor lands rounder than the aroma suggests, fruity and slightly tangy with a savory, meaty pull. The Green Label runs a step bolder than the standard Brown.
A long, savory finish that carries the brine and the rind's salt well past the swallow, with a fruity tang underneath that keeps pulling you back.
Fresh cream and buttery cow's-milk notes through the paste, with a yogurty tang from the wash that keeps it from feeling heavy.
A quiet brown-butter note in the paste, more buttery than nutty, sitting underneath the fruit and brine.
Mushroomy and a touch barnyardy from the live washed rind, with a damp-cellar character that builds as the cheese warms.
A gentle salty bite from the brine wash, no real pepper or piccante heat.
Washed rind
Eat the rind on this one, that's where half the flavor and half the salt live. Tacky, orange, and washed in salt-water brine, with mushroomy and slightly barnyard notes that lift the whole 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.
The fruity tang and washed-rind savor want a wine with some acid and a little fruit. Lambrusco's bubbles cut the richness, a young Nebbiolo matches the meaty pull, and a Belgian Dubbel echoes the brine and yeast on the rind.
Soft autumn fruit and a touch of honey lean into the cheese's fruity side, and a sharp mostarda balances the salt off the rind.
Video represents style and type of cheese - may not be an exact match in all cases.
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“De'Magi is an affineur operation — Andrea Magi sources young wheels from trusted Italian producers and finishes them in his own Tuscan cellars with wine soaks, herb and pollen treatments, and extended cave aging.”
Cellar affinage in Castiglion Fiorentino — wine-and-must burial for Briacacio, fennel-pollen drilling for Buhaiolo, and extended cave maturation for the green-label Taleggio and Antani.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
