Bleu du Vercors-Sassenage Cheese vs Taleggio Cheese
Bleu du Vercors-Sassenage Cheese
Taleggio Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins 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 du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild blue cheese from the Vercors Massif in the Rhône-Alpes region of France, made from pasteurized cow's milk. Monks made it in the 14th century, and it has carried Appellation d'Origine Contrôlée protection since 1998.
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 du Vercors-Sassenage Cheese and Taleggio Cheese?
- Origin: Bleu du Vercors-Sassenage Cheese (France), Taleggio Cheese (Italy)
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Taleggio Cheese (Heated to 90–95°F)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Taleggio Cheese (Soft, thin, pinkish-red)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Taleggio Cheese (At least 35 (up to 50) days)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Taleggio Cheese (Sweet, delicate, slightly sour)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Val Taleggio, Po Valley |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow's milk |
| Milk Treatment | Pasteurized | Heated to 90–95°F |
| Texture | Creamy with blue veins | Soft, slightly melting under the rind, firmer towards the center |
| Rind | Natural | Soft, thin, pinkish-red |
| Aging | At least 21 days after renneting | At least 35 (up to 50) days |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Sweet, delicate, slightly sour |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Taleggio Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Taleggio Cheese brings sweet, delicate, slightly sour character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Taleggio Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Taleggio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy with blue veins bite and body where the recipe calls for soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Taleggio Cheese brings sweet, delicate, slightly sour notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Taleggio Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy with blue veins cheese, go with Bleu du Vercors-Sassenage Cheese. For a soft, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Taleggio Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Taleggio Cheese comes from Italy. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Taleggio Cheese at least 35 (up to 50) days.
Is Bleu du Vercors-Sassenage Cheese similar to Taleggio Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Taleggio Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Taleggio Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Taleggio Cheese is sweet, delicate, slightly sour.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (pasteurized). It's typically aged at least 21 days after renneting. 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 du Vercors-Sassenage Cheese or Taleggio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is creamy with blue veins, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.