Torta di Peghera is a cow's milk cheese still produced in Val Taleggio according to the original recipe dating back to the time of Veneto rule in this Lombardy area. A semi-matured cheese made from selected cow's milk with evident protoelisation in the undercrust, it is reminiscent of its 'big brother' Strachitunt, except for the total absence of marbling due to the lack of penicillum.