According to the Australian magazine Italianicious, Taleggio is a particular variety of Stracchino, which is made in the Taleggio Valley, in the Bergamo province of Lombardy. "Traditional Taleggio is in a square slab no more than 7cm thick. Beneath the cheese's thin rind is a sweet and aromatic centre. When aged correctly, the rind develops a slightly pinkish/orange hue, with traces of greyish-green mould".
Traditional producers say that the real Taleggio must be aged in caves for a minimum of 35 days. However, it is becoming more and more frequent to live the cheese age on wooden boards in controlled chambers trying to replicate cave conditions.
The best way to taste Taleggio is with a slice of salami and bread.