Taleggio D.o.p. Recipe

Prepare bread

Preheat the oven to 375°F (190°C). Arrange the 6 slices of crusty bread on a baking sheet. Lightly brush or mist each slice with 1 tsp extra-virgin olive oil (from garnish section) if using. Toast in the oven for 6–8 minutes or until edges are golden and crisp. Remove and let cool slightly.

Bring cheese to serving temperature

Remove the 0.5 lb Taleggio D.O.P. from refrigeration 30–45 minutes before serving to allow it to come to room temperature. This enhances its soft, creamy texture and fruity aroma.

Slice fruit and arrange

Thinly slice the fresh pear or apple and halve the dried figs or apricots. Arrange the fresh slices and dried fruit on a small board or plate near the Taleggio so guests can pair them.

Toast walnuts

In a dry skillet over medium heat, toast 0.25 cup walnuts for 2–3 minutes, shaking or stirring frequently, until fragrant and lightly browned. Halve or roughly chop if desired. Let cool.

Assemble cheese plate

Place the Taleggio on the board. If serving whole, score the rind lightly with a paring knife and optionally cut one corner to allow guests to smear the creamy interior. Arrange toasted bread slices, fresh fruit, dried fruit, and walnuts around the cheese.

Finish with honey and seasoning

Drizzle 2 tbs honey over the cheese or in a small dish alongside. Scatter the toasted walnuts around and sprinkle the finely chopped 1 tsp rosemary (optional) over the cheese and fruit. Finish with a grind of cracked black pepper to taste and a light pinch of coarse sea salt on the bread or fruit if desired.

Serve immediately once the cheese has warmed to room temperature so its texture is soft and creamy. Encourage spreading the Taleggio on toasted bread and pairing with fruit, walnuts, and a drizzle of honey. Leftover cheese can be wrapped in breathable paper and refrigerated; bring back to room temperature before serving.