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Blue Cheese vs Taleggio Cheese
Blue Cheese
Taleggio Cheese
In this article, we’ll explore the answers to the most common questions about Blue Cheese and Taleggio Cheese, including:
- "What is the difference between Blue Cheese and Taleggio Cheese?"
- "Is Blue Cheese and Taleggio Cheese the same?"
- "How does Blue Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Blue Cheese compare to Taleggio Cheese?"
- "Is Blue Cheese or Taleggio Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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
Ranking
Blue is ranked #3 out of 377 types.
Taleggio is ranked #61 out of 377 types.
Country of Origin
Blue Cheese comes from France. 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. Blue is not a protected cheese. Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk. Taleggio Cheese is made with unknown milk that is typically heated.
Composition and Texture
Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Flavor and Aroma
Taleggio Cheese has a sweet, delicate, slightly sour flavor. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
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
Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Side-by-Side Comparison Table
| Blue Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Val Taleggio, Po Valley | |
| Certification | None | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Whole raw or pasteurized milk |
| Milk Treatment | Heated to 90–95°F | |
| Rind | Soft, thin, pinkish-red | |
| Texture | Soft, slightly melting under the rind, firmer towards the center | |
| Flavor | Sweet, delicate, slightly sour | |
| Aroma | Herbaceous, aromatic | |
| Colors | Pinkish-red rind, white to straw yellow inside | |
| Forms | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight | |
| Age | At least 35 (up to 50) days | |
| Rennet Type | Calf rennet |
