Abbaye de Citeaux Cheese vs Taleggio Cheese

Q: Is Abbaye de Citeaux Cheese the same as Taleggio Cheese?

No. Abbaye de Citeaux Cheese and Taleggio Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abbaye de Citeaux Cheese for Taleggio Cheese?

In most recipes you can swap Abbaye de Citeaux Cheese for Taleggio Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Abbaye de Citeaux Cheese or Taleggio Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Abbaye de Citeaux Cheese

Taleggio Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Taleggio Cheese?

Taleggio is a semisoft Italian cheese with a washed, smear-ripened rind and a strong smell. The taste is milder than the aroma suggests, creamy and pale yellow inside, with an unusual fruity tang.

What's the Difference Between Abbaye de Citeaux Cheese and Taleggio Cheese?

Origin: Abbaye de Citeaux Cheese (France), Taleggio Cheese (Italy)
Milk treatment: Abbaye de Citeaux Cheese (thermized), Taleggio Cheese (Heated to 90–95°F)
Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Rind: Abbaye de Citeaux Cheese (washed), Taleggio Cheese (Soft, thin, pinkish-red)
Aging: Abbaye de Citeaux Cheese (three weeks), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Abbaye de Citeaux Cheese	Taleggio Cheese
Country of Origin	France	Italy
Specific Origin	Burgundy	Val Taleggio, Po Valley
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Thermized	Heated to 90–95°F
Texture	Semi-soft, artisan, brined	Soft, slightly melting under the rind, firmer towards the center
Rind	Washed	Soft, thin, pinkish-red
Aging	Three weeks	At least 35 (up to 50) days
Taste	Acidic, milky, smooth	Sweet, delicate, slightly sour

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Taleggio Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Taleggio Cheese's herbaceous, aromatic. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Abbaye de Citeaux Cheese for Taleggio Cheese?

In most recipes, Abbaye de Citeaux Cheese and Taleggio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Abbaye de Citeaux Cheese or Taleggio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a soft, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while Taleggio Cheese comes from Italy. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Taleggio Cheese at least 35 (up to 50) days.

Is Abbaye de Citeaux Cheese similar to Taleggio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Citeaux Cheese for Taleggio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Citeaux Cheese taste like Taleggio Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Taleggio Cheese is closer to herbaceous, aromatic.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Taleggio Cheese made of?

Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.

Which should I choose, Abbaye de Citeaux Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.