Ciresa Taleggio is made at a small dairy in Lombardia by 30-year veteran cheesemakers. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facility in Introbio to mature. When young, the flavors are surprisingly bright, fruity and clean, with just a slight earthy taste on the finish. Maturation in age brings out more developed flavors of mushroom and earth.