ARIOLI ACHILLE SRL

In Ozzero, just outside Milan, Arioli Achille produces Taleggio DOP, a cheese whose production area spans nearly fifteen hundred municipalities in Northern Italy. The rectangular blocks mature for at least thirty-five days on wooden boards: this is the time during which the washed rind and soft paste that define the denomination take shape. It's a lowland dairy technique, governed by the slow rhythms of aging rather than improvisation, where each wheel bears the mark of the wood on which it rested. Here, the cheesemaker's craft isn't confined to the laboratory. The company welcomes visitors and directly connects the production work with the tasting, in the very place where the cheese takes form. Those traveling through the countryside south of Milan can stop for a tasting at the estate, following the cheese from its freshly washed paste to the aged bite and the savoriness of its rind.

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