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DANESI FRANCO E PIERANGELO SOCIETÀ AGRICOLA

Ospitaletto · Province of Brescia · Lombardia

Taleggio DOP

Danesi Franco e Pierangelo operates in Ospitaletto, Brescia, at the heart of Taleggio DOP's sprawling production zone across 1480 municipalities in northern Italy. Their Taleggio—a washed-rind cheese in rectangular blocks weighing 1.5–2.5 kg—relies on raw milk and minimum 35 days of maturation on wooden boards, developing the soft, creamy paste that defines the denomination. The partnership continues a craft rooted in Lombardy's dairy heritage.

GuidesItalian DOP Soft Cheeses: Gorgonzola, Taleggio and Asiago →

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What it makes

DOP

Taleggio

A soft, raw-paste washed-rind table cheese in rectangular blocks of 1.5-2.5 kg, matured at least 35 days on wooden boards, with a centripetally ripening paste.

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