Taleggio DOP made from raw milk

Taleggio cheese made from raw milk interprets the ancient tradition of Valsassina. It is a production with traditional methods, it is subjected to a long and accurate maturation (min 60 days) in natural caves, crossed by fresh dandelions, the real secret of the origin, the intense taste and softness of the cheeses typical of this area. 
Characterized by a pinkish rind and microflora on the surface, the paste is uniform, compact, soft and creamy, the taste is intense and very aromatic. To be enjoyed at room temperature to enhance its flavors and aromas, it lends itself to the most varied preparations in the kitchen such as risotto and polenta.