The rind is soft and thin with a rosy light-brown colour and often covered with irregular spots of greyish mould. The paste is soft, slightly stringy and straw-yellow in colour under the crust; and a little firmer, crumbly and white coloured towards the centre. The fragrance is unique and aromatic, and when mature it can become pungent. The taste is sweet, delicate, slightly sourish and sometimes tangy. Made from pasteurised cows milk. The cheeses are then soaked in a brine before maturing.
Excellent for the cheese board and for cooking. When sliced and added to the top of hot dishes it melts into an appetising cream. Wine to accompany Taleggio would be a young lighter red.