Made from the raw milk of several small local farms, by the village co-operative, right in the heart of Val Taleggio, the valley from which the cheese takes its name. Made by hand in tiny batches, it is a world away from its mass-produced cousins. The rosy, sometimes mould-mottled rind, encases a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.
