, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Aged Gouda Cheese vs Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Aged Gouda Cheese and Taleggio Cheese, including:
- "What is the difference between Aged Gouda Cheese and Taleggio Cheese?"
- "Is Aged Gouda Cheese and Taleggio Cheese the same?"
- "How does Aged Gouda Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Aged Gouda Cheese compare to Taleggio Cheese?"
- "Is Aged Gouda Cheese or Taleggio Cheese better?"
Aged Gouda Cheese Overview
Aged Gouda is a hard cheese from the Netherlands, known for its rich aroma and firm texture. It can be made from cow's, goat's, or sheep's milk and may be pasteurized or unpasteurized. The cheese has a yellow color and is typically covered with a waxed rind. As it ages, Gouda develops a deeper, caramel-like flavor with hints of nuttiness and a slight crunch from protein crystals. This makes it a popular choice for snacking or serving on cheese platters. Its rich taste pairs well with robust red wines or dark beers. Often referred to as Oud Gouda, this cheese is a staple in both local and international markets.
Taleggio Cheese Overview
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
Comparing the Two Cheeses
Country of Origin
Aged Gouda Cheese comes from Netherlands. Taleggio Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Aged Gouda is not a protected cheese. Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Aged Gouda Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Aged Gouda's texture can be described as "hard". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Aged Gouda's aroma can be described as "rich". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
Aged Gouda Cheese's appearance is colored yellow . Taleggio Cheese has a color of pinkish-red rind, white to straw yellow inside , comes in square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight and has an aging period of at least 35 (up to 50) days .
Rind and Rennet Type
Aged Gouda Cheese's rind is described as waxed . Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Aged Gouda is ranked #68 out of 996 types based on community views. Taleggio is ranked #41 out of 996 types based on community views.
Pairing Comparison
| Aged Gouda | Taleggio | |
|---|---|---|
| Best Pairings | Almonds, Apples, Apricot, Asian Pear, Belgian Blonde, Bordeaux, Burgundy Red, Cabernet Franc, Cabernet Sauvignon, California Viogniers, Champagne, Crackers, Dried Cranberries, Grapes, Green Apple, IPA, Malbec, Merlot, Muscat, Pear, Pecans, Prosciutto, Pumpkin, Salami, Sangiovese, Scotch, Sweet Potato, Viognier | No pairings listed. |
| Other Good Pairings | Amaro, Cava, Dried Figs, Ginger, Mangoes, Pistachios, Port, Roasted Vegetables, Strawberries, Tequila | Amaro, Barleywine |
For more details, check the full pairing guides on the Aged Gouda and Taleggio pages.
Side-by-Side Comparison Table
| Aged Gouda Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Italy |
| Specific Origin | Not Specified | Val Taleggio, Po Valley |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Heated to 90–95°F |
| Rind | Waxed | Soft, thin, pinkish-red |
| Texture | Hard | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Not Specified | Sweet, delicate, slightly sour |
| Aroma | Rich | Herbaceous, aromatic |
| Colors | Yellow | Pinkish-red rind, white to straw yellow inside |
| Forms | Not Specified | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | Not Specified | At least 35 (up to 50) days |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a hard cheese, go for Aged Gouda. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick.
