Cut Taleggio into 24 uniform squares, discarding the rind, and place on a parchment-lined tray. Refrigerate for 1 hour.

Melt butter in a large skillet over medium heat. Add walnuts and cook, stirring, until coated with butter and toasted, about 5 minutes. Sprinkle with salt, and set aside to cool.

In double boiler over low heat, melt chocolate, then remove from heat to cool slightly. Using two forks, coat cheese squares in chocolate. Top with a walnut half. Place in the refrigerator to cool. Store in a tightly covered container in the refrigerator for up to 3 days.