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Halloumi Cheese vs Taleggio Cheese
Halloumi Cheese
Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Halloumi Cheese and Taleggio Cheese, including:
- "What is the difference between Halloumi Cheese and Taleggio Cheese?"
- "Is Halloumi Cheese and Taleggio Cheese the same?"
- "How does Halloumi Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Halloumi Cheese compare to Taleggio Cheese?"
- "Is Halloumi Cheese or Taleggio Cheese better?"
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
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
Halloumi Cheese comes from Cyprus. 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. Halloumi Cheese has a PDO (2014). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Halloumi Cheese is made with cow, goat, and sheep milk. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Halloumi's texture can be described as "semihard". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . 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
Halloumi Cheese's rind is described as no rind and uses animal rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Halloumi is ranked #107 out of 996 types based on community views. Taleggio is ranked #55 out of 996 types based on community views.
Side-by-Side Comparison Table
| Halloumi Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Italy |
| Specific Origin | Cyprus | Val Taleggio, Po Valley |
| Certification | PDO (2014) | PDO (1996) |
| Milk Type | Cow's, goat's and sheep's milk | Cow's milk |
| Milk Treatment | Not Specified | Heated to 90–95°F |
| Rind | No rind | Soft, thin, pinkish-red |
| Texture | Semihard | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Mild, salty | Sweet, delicate, slightly sour |
| Aroma | Strong | Herbaceous, aromatic |
| Colors | White to light yellow | Pinkish-red rind, white to straw yellow inside |
| Forms | Not Specified | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | 40 days | At least 35 (up to 50) days |
| Rennet Type | Animal | Calf rennet |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
