Ristobar

Due to the different production methods and ingredients used, this particular Taleggio differs from the classic version and more closely reflects the thousand-year-old tradition of the valley where this cheese comes from. Produced with raw milk from other small farms situated in Valtaleggio, it is processed in the local farmers cooperative. This is where the milk of two milkings is left to cool and then heated to the working temperature but not pasteurized and processed with the addition of lactic cultures. This Taleggio has a very rough pinkish rind, while the interior is very creamy near the » More on Ristobar Menu