Bleu de Laqueuille Cheese vs Taleggio Cheese

Q: Is Bleu de Laqueuille Cheese the same as Taleggio Cheese?

No. Bleu de Laqueuille 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 Bleu de Laqueuille Cheese for Taleggio Cheese?

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

Q: Which should I choose, Bleu de Laqueuille 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.

Bleu de Laqueuille Cheese is a soft, blue-veined 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 Bleu de Laqueuille Cheese?

Bleu de Laqueuille is a blue-veined cow's milk cheese from the Puy-de-Dome in Auvergne, France. Born at Laqueuille in 1854, it is the ancestor of the region's other blues and comes as 2.5 kg cylinders with an ivory paste marbled blue-green.

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 Bleu de Laqueuille Cheese and Taleggio Cheese?

Origin: Bleu de Laqueuille Cheese (France), Taleggio Cheese (Italy)
Milk treatment: Bleu de Laqueuille Cheese (pasteurized), Taleggio Cheese (Heated to 90–95°F)
Texture: Bleu de Laqueuille Cheese (soft, blue-veined), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Rind: Bleu de Laqueuille Cheese (natural), Taleggio Cheese (Soft, thin, pinkish-red)
Aging: Bleu de Laqueuille Cheese (6 weeks minimum), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Bleu de Laqueuille Cheese	Taleggio Cheese
Country of Origin	France	Italy
Specific Origin	Laqueuille	Val Taleggio, Po Valley
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Heated to 90–95°F
Texture	Soft, blue-veined	Soft, slightly melting under the rind, firmer towards the center
Rind	Natural	Soft, thin, pinkish-red
Aging	6 weeks minimum	At least 35 (up to 50) days
Taste	Salty, spicy, tangy	Sweet, delicate, slightly sour

Taste Comparison: Does Bleu de Laqueuille Cheese Taste Like Taleggio Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Bleu de Laqueuille Cheese offers earthy, contrasted with Taleggio Cheese's herbaceous, aromatic. Aging plays into this as well. Bleu de Laqueuille Cheese at 6 weeks minimum develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Bleu de Laqueuille Cheese for Taleggio Cheese?

In most recipes, Bleu de Laqueuille Cheese and Taleggio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, blue-veined bite and body where the recipe calls for soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Bleu de Laqueuille Cheese reads as salty, spicy, tangy while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Bleu de Laqueuille Cheese or Taleggio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Bleu de Laqueuille Cheese. For a soft, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Bleu de Laqueuille Cheese suits recipes that want salty, spicy, tangy notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

Which is your favorite?

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Frequently Asked Questions

Is Bleu de Laqueuille Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Bleu de Laqueuille Cheese originates in France, while Taleggio Cheese comes from Italy. Aging also differs: Bleu de Laqueuille Cheese is typically aged 6 weeks minimum, Taleggio Cheese at least 35 (up to 50) days.

Is Bleu de Laqueuille Cheese similar to Taleggio Cheese?

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

Can I substitute Bleu de Laqueuille Cheese for Taleggio Cheese?

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

Does Bleu de Laqueuille Cheese taste like Taleggio Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Bleu de Laqueuille Cheese leans earthy, and Taleggio Cheese is closer to herbaceous, aromatic.

What is Bleu de Laqueuille Cheese made of?

Bleu de Laqueuille Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks minimum. 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, Bleu de Laqueuille Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Laqueuille Cheese is soft, blue-veined, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.