Named after a small city in Italy's Taleggio Valley, this Robiola-like cheese is made by the Arrigoni family. To safe-guard their traditions, they continue to preserve the landscape through transhumance, use artisanal methods, age cheeses using pine wood crates, cotton sheets, a cave quarried into the mountain and continually handle their cheese from start to finish. Spread on a piece of crusty bread after it has come to room temp. Tasting: Mild and creamy. Pairing: Chianti, Chardonnay, Grillo; Doppelbock beer. Made with pasteurized cow's milk and traditional rennet.