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Mozzarella Cheese vs Taleggio Cheese
Mozzarella Cheese
Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Mozzarella Cheese and Taleggio Cheese, including:
- "What is the difference between Mozzarella Cheese and Taleggio Cheese?"
- "Is Mozzarella Cheese and Taleggio Cheese the same?"
- "How does Mozzarella Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Mozzarella Cheese compare to Taleggio Cheese?"
- "Is Mozzarella Cheese or Taleggio Cheese better?"
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
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
Mozzarella 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. Mozzarella is not a protected cheese. Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
Appearance and Aging
Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . 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
Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Mozzarella is ranked #43 out of 996 types based on community views. Taleggio is ranked #42 out of 996 types based on community views.
Pairing Comparison
| Mozzarella | Taleggio | |
|---|---|---|
| Best Pairings | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna | No pairings listed. |
| Other Good Pairings | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey | Amaro, Barleywine |
For more details, check the full pairing guides on the Mozzarella and Taleggio pages.
Side-by-Side Comparison Table
| Mozzarella Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Val Taleggio, Po Valley |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Cow's milk |
| Milk Treatment | Pasteurized | Heated to 90–95°F |
| Fat Content | Varies | Not Specified |
| Moisture Content | High | Not Specified |
| Rind | None | Soft, thin, pinkish-red |
| Texture | Soft, creamy | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Mild, milky | Sweet, delicate, slightly sour |
| Aroma | Mild | Herbaceous, aromatic |
| Colors | White | Pinkish-red rind, white to straw yellow inside |
| Forms | Balls, blocks, shredded | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | Eaten fresh | At least 35 (up to 50) days |
| Rennet Type | Calf's or microbial rennet | Calf rennet |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Mozzarella. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Mozzarella has a mild, milky taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
