Nutritional Information

Taleggio is a source of energy, is rich in protein, mineral salts and vitamins A and B2.

Taleggio has an average fat content compared to other cheeses. It contains a well-balanced range of fats. The ratio of calcium to phosphorous means that the intestine can easily absorb the calcium from the cheese and that it strengthens bones.

The ratio of calcium to phosphorous is 1.32, which is excellent as the ideal level should be between 0.5 and 2. Taleggio is easy to digest thanks to the way the mould on the rind interacts with the protein in the body of the cheese.

This means that the longer the cheese is aged, the easier it is to digest. Taleggio is a natural product: no additives are allowed to be used during its production, especially during the ageing process.

Table showing consortium members’ details

In accordance with the new EU Regulation 1169/2011, the Consorzio Tutela Taleggio also provides the following nutritional information:

Energy Kcal 311,6 Kjoule 1291,8
Total fats 26
Saturated Fatty Acids 18
Carbohydrates 0,4
Sugars 0,4
Protein 19
Salt 2,1

Taleggio: table of nutritional information

Source: INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)

Quantity per 100g
Energy (Kcal) 315
Energy (KJ) 1319
Edibile part (%) 100
Water (g) 51,8
Protein (g) 19
Carbohydrate (g) 0,9
of which
Solubel sugars (g) 0,9
Starch (g) 0
Fats (g) 26,2
of which
Saturated (g) 16,8
Monounsaturated (g) 8,47
Polyunsaturated (g) 0,93
Quantity per 100g
Cholesterol (mg) 90
Total fibre (mg) 0
Sodium (mg) 873
Potassium (mg) 89
Iron (mg) 0,1
Calcium (mg) 433
Phosphorous (mg) 328
Vit A ret equival (mcg) 482
Vit C (mg) 0
Vit E (mg) 0,62
Vit B1 thiamine (mg) 0
Vit B2 riboflavin (mg) 0,22
Niacin (mg) 0