Taleggio, Salva, Strachitunt
Left to right; in that order. I would dare say that Lombardy has some of the best cheese in Italy. Gorgonzola, both dolce and piccante, are absolute favorites. And Bagoss, I thought I died and went to heaven when I had a thin slice melted over grilled salsiccia and tucked into a panino. We picked up this trio from Cooperativa Agricola S. Antonio In Val Taleggio. I'm marking it on the map. Now for some specs that I swiped off the net.
Taleggio - en.wikipedia.org/wiki/Taleggio_cheese
Salva is one of the oldest traditional Bergamasca dairy cheese. At one time it was produced during the spring months to "save" the milk that exceeded the family's needs. Aged at 3-5 months, its flavor is aromatic and fragrant, and at 8-12 months, the flavor is more intense. Excellent with oil and pepper, or combined with peppers and pickled and oil-preserved vegetables, or with fruit mostarda. The presence of surface mold is a sign of the natural aging process, therefore you should not totally remove the crust, but lightly scrape its surface.
Strachitunt (also called Strachì Tunt, Strachitund or round Stracchino) is a cheese made in numerous locales in Val Brembana and especially in Val Taleggio. The production of Strachitunt requires a lot of work, mostly done by those linked to Bergamasc traditions. Today it is particularly popular and is produced in ever greater quantities. This cheese is incredibly flavorful! My top fave for now.
* Cylindrical shape (diameter 25 cm)
* Crust: yellow and wrinkled
* Texture (uncooked), light brown, dense and dark in undercrust
* Streaks of green-blue, grayish at the end of aging period
* Distinct flavor, like blue cheese (for the spontaneous presence of molds), sweet-spicy