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Gorgonzola Cheese vs Taleggio Cheese
Gorgonzola Cheese
Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Taleggio Cheese, including:
- "What is the difference between Gorgonzola Cheese and Taleggio Cheese?"
- "Is Gorgonzola Cheese and Taleggio Cheese the same?"
- "How does Gorgonzola Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Taleggio Cheese?"
- "Is Gorgonzola Cheese or Taleggio Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
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
Gorgonzola Cheese comes from Italy. 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. Gorgonzola Cheese has a PDO (1996). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 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
Gorgonzola Cheese's rind is described as none . Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Taleggio is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Taleggio | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | No pairings listed. |
| Other Good Pairings | Bresaola | Amaro, Barleywine |
For more details, check the full pairing guides on the Gorgonzola and Taleggio pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Lombardy, Piedmont | Val Taleggio, Po Valley |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Heated to 90–95°F |
| Fat Content | 25-35% | Not Specified |
| Rind | None | Soft, thin, pinkish-red |
| Texture | Soft to crumbly | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Sweet to savory | Sweet, delicate, slightly sour |
| Aroma | Nutty | Herbaceous, aromatic |
| Colors | Straw-white, blue-green veins | Pinkish-red rind, white to straw yellow inside |
| Forms | 13 to 26 pounds | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | 2 to 3 months | At least 35 (up to 50) days |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
