Taleggio is one of the oldest soft cheeses, dating back to the 11th century, when it was produced by families in the small town of Taleggio, in Bergamo, Lombardy.

Traditionally, the cheese was made in autumn and winter, when cows descended from the alpine pastures to the valleys. The milk came from tired cows — called stracche in the Lombard dialect — giving rise to the name Stracchino, the early form of Taleggio.

It is usually produced in square blocks of about 20 cm, though larger ones also exist. Taleggio features a washed rind of dark pink-orange color, thin at first but thickening and developing darker streaks as it matures. It should not present cracks.