Taleggio Nutrition Benefits and Facts

Nutritional summary

Taleggio is a washed-rind cheese that hosts a complex ecosystem of halotolerant (salt-tolerant) microorganisms, including yeasts and bacteria like Brevibacterium, which form a biological barrier against spoilage and pathogens .
A standard 50g serving of this cheese provides approximately 11.4% of the daily recommended intake for zinc, an essential mineral for immune function and cellular metabolism .
The ripening process involves salt concentration in the rind, which is necessary to support the specific microbial communities that define the cheese's texture and safety profile .
Because of its high adhesivity (the effort required to remove the cheese coating from the mouth), Taleggio has a distinct sensory profile compared to harder or more soluble cheeses .

Interesting fact

Taleggio is one of the world's oldest soft cheeses, with historical records of its production in the Val Taleggio dating back to at least the 9th century.

Standout nutrients

EPIC

SOURCE

Riboflavin (Vitamin B2)

SUPER

SOURCE

Calcium

ELITE

SOURCE

Folate

ELITE

SOURCE

Retinol

350

kcal per 100g

Protein15.5g

Fat32.0g

Fat breakdown

Polyunsat1.20g

Monounsat8.07g

Saturated20.3g

Seasonality

Not available

Diet

VegetarianPescatarianGluten FreeKeto

Sustainability

Moderate

Dairy production has a higher carbon footprint than plant-based foods but lower than red meats like beef.

Confidencemedium

Storage

Refrigerate

1–2 weeks

Wrap in wax paper to allow the cheese to breathe while maintaining moisture.

Flavour

Data & Sources

Harmonized from 1 validated source

Swiss Food Database

3 contributing source foods

Claim citations

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses - PMC

[1]pmc.ncbi.nlm.nih.gov

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges - PMC

[4]pmc.ncbi.nlm.nih.gov

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese - PMC

[5]pmc.ncbi.nlm.nih.gov

Yeasts in different types of cheese - PMC

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

30.0

Version

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