Taleggio Recipe
There are cheeses you make quickly, almost on a whim — and then there’s Taleggio. Taleggio is a cheese with patience stitched into its very soul. It’s the sort of cheese that feels like it belongs in an old countryside diary, the kind with yellowed pages and scribbles from someone who spent more time in the garden than anywhere else.
Imagine a cool British morning, the kind where the sky is soft grey and the kettle seems to take its time. You warm the milk slowly, watching the steam rise like a quiet promise. There’s no rush here — Taleggio is a cheese that rewards those who enjoy the journey as much as the destination.
This is a cheese with character: creamy, slightly tangy, wrapped in a washed rind that blushes into shades of orange as it matures. And when you make it at home, it carries a little bit of your kitchen’s story with it.
Ingredients
8 litres whole milk
1 tsp thermophilic starter culture
¼ tsp calf rennet (liquid)
2 tbsp salt
Brine for washing (water + salt)
Warming the Milk
Pour the milk into a large pot and warm it gently to 32°C. It’s a peaceful sort of warmth — not boiling, not bubbling, just a gentle heat like a bath drawn for a sleepy toddler.
Sprinkle in the thermophilic culture and let it sit for a minute before stirring. This is the moment the milk begins its quiet transformation.
Adding the Rennet
Add the rennet and stir with slow, steady movements. Cover the pot and let it rest for 45 minutes.
During this time, the milk sets into a soft gel — a bit like custard. It’s always a small thrill to lift the lid and see that the milk has quietly become something new while you weren’t looking.
Cutting the Curds
Cut the curds into neat cubes, about the size of a sugar cube. There’s something oddly satisfying about this step — the curds wobble gently, like a polite nod from an old friend.
Let them rest for 10 minutes, then stir slowly for another 20 minutes.
Draining and Moulding
Scoop the curds into Taleggio moulds or square containers lined with cheesecloth. They’ll look humble at first — pale, soft, and slightly shy — but give them time.
Flip the cheese every 30 minutes for the first few hours. It’s a bit like tending to a new-born: gentle, regular attention.
Salting and Washing the Rind
After the cheese has firmed up, sprinkle salt on all sides. Then prepare a simple brine and begin washing the rind every 2–3 days.
This is where Taleggio develops its personality. The rind slowly blushes into warm orange tones, and the aroma deepens into that unmistakable earthy perfume — the kind that makes you think of old cellars, wooden shelves, and stories whispered over a glass of wine.
Maturing the Cheese
Place the cheese in a cool, humid space (around 10–12°C) and let it mature for 4–6 weeks.
Each week, it softens a little more. Each wash adds a bit more character. And slowly, quietly, it becomes Taleggio.
Serving Suggestions (British Comfort Edition)
Melt into a rustic pasta on a rainy evening
Spread on warm crusty bread with a drizzle of honey
Pair with roasted root vegetables for a cosy Sunday dinner
Enjoy with a glass of red wine when the house finally goes quiet
If you’re inspired to make Taleggio at home, we offer rennet, starter cultures, moulds, and cheese‑making essentials — shipped across the UK and EU. Perfect for beginners, hobbyists, and artisan makers alike.