The name and history of this cheese go back to the mountains between Lecco and Bergamo where the Val Taleggio lies. Ripening takes place in natural caves such as those in the Valsassina, renowned since the eighteenth century for their natural suitability for refining cheeses. They develop a rough, rosy coloured crust that omits a gentle yeasty, hay aroma. The cheese has an ivory interior that slowly changes colour as it ripens, becoming soft and buttery with a fruity saltiness and slight tang that intensifies with age. The flavour mellows and lingers when heated so it is an excellent melting cheese.