Named for the caves of Val Taleggio in the province of Bergamo, Italy, the area has a dairy tradition dating back ten centuries and was made to preserve excess milk and used to trade and barter goods. This PDO cheese, is checked weekly by turning and bathing it in a salt water solution. Melt into risotto or polenta; enjoy with crackers or mixed berries. Taste: Mild, buttery, slightly tangy and pungent. Pairings: Nebbiolo, oaky Chardonnays. Made with pasteurized cow's milk and traditional rennet.