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Feta Cheese vs Taleggio Cheese
Feta Cheese
Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Taleggio Cheese, including:
- "What is the difference between Feta Cheese and Taleggio Cheese?"
- "Is Feta Cheese and Taleggio Cheese the same?"
- "How does Feta Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Feta Cheese compare to Taleggio Cheese?"
- "Is Feta Cheese or Taleggio Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . 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
Feta Cheese's rind is described as none . Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Feta is ranked #23 out of 996 types based on community views. Taleggio is ranked #56 out of 996 types based on community views.
Pairing Comparison
| Feta | Taleggio | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | Amaro, Barleywine |
For more details, check the full pairing guides on the Feta and Taleggio pages.
Side-by-Side Comparison Table
| Feta Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Val Taleggio, Po Valley |
| Certification | PDO (2002) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Heated to 90–95°F |
| Moisture Content | High | Not Specified |
| Rind | None | Soft, thin, pinkish-red |
| Texture | Soft, white, aged in brine | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Sharp to mild | Sweet, delicate, slightly sour |
| Aroma | Nutty, strong | Herbaceous, aromatic |
| Colors | White | Pinkish-red rind, white to straw yellow inside |
| Forms | Blocks submerged in brine, barrels | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | 2 months to longer | At least 35 (up to 50) days |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
