Livarot Cheese vs Taleggio Cheese

Q: Is Livarot Cheese the same as Taleggio Cheese?

No. Livarot 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 Livarot Cheese for Taleggio Cheese?

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

Q: Which should I choose, Livarot 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.

Livarot Cheese

Taleggio Cheese

Livarot Cheese is a chewy, melts in the mouth 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 Livarot Cheese?

Livarot is a strong-smelling, washed-rind cheese from Normandy. It is nicknamed "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the stripes on a French army colonel's uniform. This cheese has a spicy, pungent taste with a soft, creamy texture and a reddish-orange rind.

What Is Taleggio Cheese?

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.

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

Origin: Livarot Cheese (France), Taleggio Cheese (Italy)
Milk treatment: Livarot Cheese (unpasteurized), Taleggio Cheese (Heated to 90–95°F)
Texture: Livarot Cheese (Chewy, Melts in the mouth), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Rind: Livarot Cheese (Sticky, Orangey), Taleggio Cheese (Soft, thin, pinkish-red)
Aging: Livarot Cheese (21 days), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Livarot Cheese (Pungent), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Livarot Cheese	Taleggio Cheese
Country of Origin	France	Italy
Specific Origin	Normandy, Pays D’Auge	Val Taleggio, Po Valley
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Heated to 90–95°F
Texture	Chewy, Melts in the mouth	Soft, slightly melting under the rind, firmer towards the center
Rind	Sticky, Orangey	Soft, thin, pinkish-red
Aging	21 days	At least 35 (up to 50) days
Taste	Pungent	Sweet, delicate, slightly sour

Taste Comparison: Does Livarot Cheese Taste Like Taleggio Cheese?

Livarot Cheese reads as pungent, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Taleggio Cheese's herbaceous, aromatic. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Livarot Cheese for Taleggio Cheese?

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

Which Is Better, Livarot Cheese or Taleggio Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Livarot Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Taleggio Cheese comes from Italy. Aging also differs: Livarot Cheese is typically aged 21 days, Taleggio Cheese at least 35 (up to 50) days.

Is Livarot Cheese similar to Taleggio Cheese?

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

Can I substitute Livarot Cheese for Taleggio Cheese?

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

Does Livarot Cheese taste like Taleggio Cheese?

Livarot Cheese reads as pungent, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Livarot Cheese leans pungent animalian, and Taleggio Cheese is closer to herbaceous, aromatic.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.