Laguiole Cheese vs Taleggio Cheese

Q: Is Laguiole Cheese the same as Taleggio Cheese?

No. Laguiole Cheese and Taleggio Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Laguiole Cheese for Taleggio Cheese?

In most recipes you can swap Laguiole Cheese for Taleggio Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Laguiole Cheese or Taleggio Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Laguiole Cheese

Taleggio Cheese

Laguiole Cheese is a firm and supple cow-milk cheese from France, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

What Is Taleggio Cheese?

Taleggio is a semisoft Italian cheese with a washed, smear-ripened rind and a strong smell. The taste is milder than the aroma suggests, creamy and pale yellow inside, with an unusual fruity tang.

What's the Difference Between Laguiole Cheese and Taleggio Cheese?

Origin: Laguiole Cheese (France), Taleggio Cheese (Italy)
Milk treatment: Laguiole Cheese (unpasteurized), Taleggio Cheese (Heated to 90–95°F)
Texture: Laguiole Cheese (Firm and supple), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Taleggio Cheese (Soft, thin, pinkish-red)
Aging: Laguiole Cheese (4-10+ months), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Laguiole Cheese (Medium to intense), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Laguiole Cheese	Taleggio Cheese
Country of Origin	France	Italy
Specific Origin	Aveyron Department	Val Taleggio, Po Valley
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Heated to 90–95°F
Texture	Firm and supple	Soft, slightly melting under the rind, firmer towards the center
Rind	Dry whitish to light gray, aging to amber-brown to granite gray	Soft, thin, pinkish-red
Aging	4-10+ months	At least 35 (up to 50) days
Taste	Medium to intense	Sweet, delicate, slightly sour

Taste Comparison: Does Laguiole Cheese Taste Like Taleggio Cheese?

Laguiole Cheese reads as medium to intense, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Laguiole Cheese offers milky and fresh grass, dried meat, contrasted with Taleggio Cheese's herbaceous, aromatic. More specifically, Laguiole Cheese shows dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac., while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Laguiole Cheese for Taleggio Cheese?

In most recipes, Laguiole Cheese and Taleggio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and supple bite and body where the recipe calls for soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Laguiole Cheese reads as medium to intense while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Laguiole Cheese or Taleggio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a soft, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

Which is your favorite?

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Frequently Asked Questions

Is Laguiole Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Laguiole Cheese originates in France, while Taleggio Cheese comes from Italy. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Taleggio Cheese at least 35 (up to 50) days.

Is Laguiole Cheese similar to Taleggio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Laguiole Cheese for Taleggio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Laguiole Cheese taste like Taleggio Cheese?

Laguiole Cheese reads as medium to intense, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Laguiole Cheese leans milky and fresh grass, dried meat, and Taleggio Cheese is closer to herbaceous, aromatic.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.

What is Taleggio Cheese made of?

Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.

Which should I choose, Laguiole Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.