Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. The production takes place every autumn and winter when the cows are resting. First, the acidified milk is brought to the lab from milk calves. Then the cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and will season within six to ten weeks. It is washed once a week with a seawater sponge in order to prevent mold infestation and to prevent the cheese from forming an orange or rose crust. This cheese can be eaten in flakes with salads such as radicchio or arugula or with spices and tomato on a bruschetta (toasted bread). It melts well, and can be used in risotto or on polenta.