Soft cows' milk cheese, ripened only for a short time, parallelipiped in shape with a straight base and with straight sides.

Geographical area: the entire territory of the provinces of Bergamo, Brescia, Como, Cremona, Milan, Pavia, Novara and Treviso, forming a continuous area.

Linked with the traditional use of the Alpine pastures, the custom of concentrating the cattle in the commune of Taleggio at particular times of year came into being. The milk obtained from them was turned into cheese according to traditional techniques which ba-d become established over time, following the evolution of the sector.

After the milk has been coagulated, the curd is cut and placed in suitable moulds where heating and salting take place, followed by a short ripening period in a suitable environment during which the cheeses are periodically turned and treated with brine to acquire their particular characteristics.

The natural factors are connected with the climatic conditions of the production area, which are favourable for abundant and high quality fodder for feeding the dairy cows. As for the human factors, the cheese has retained its intrinsic characteristics over time due to the use of established techniques and the historical presence of skilled labour which has resulted in its being distributed