Produced in Lombardy, southeast of Milan, Brescianella Stagionata is an un-cooked, lightly pressed, cow's milk cheese made from pasteurized milk.
Named for the town of Brescia that lies at the center of the cheese's production, Brescianella Stagionata is very similar in look and taste to Taleggio. Like Taleggio, Brescianella is washed in a brine solution, which gives the cheese its bright orange, slightly sticky rind. Because the cheese is aged for around 90 days on straw, it has deep linear indentations in the rind that can take on a brown hue.
Maturation of the cheese requires skill and judgement since, due to the style of the cheese, there is a relatively short time span between when the cheese is ready to eat and when it becomes overly mature.