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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
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 that is typically raw or pasteurized. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Taleggio is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Blue | Taleggio | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Amaro, Barleywine |
For more details, check the full pairing guides on the Blue and Taleggio pages.
Side-by-Side Comparison Table
| Blue Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Val Taleggio, Po Valley |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Heated to 90–95°F |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Soft, thin, pinkish-red |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet, delicate, slightly sour |
| Aroma | Strong, Pungent, Earthy, Funky | Herbaceous, aromatic |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pinkish-red rind, white to straw yellow inside |
| Forms | Wheel, Block, Wedge, Crumbles | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | Typically aged 2-6 months | At least 35 (up to 50) days |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Calf rennet |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
