Selles-sur-Cher Cheese vs Taleggio Cheese

Q: Is Selles-sur-Cher Cheese the same as Taleggio Cheese?

No. Selles-sur-Cher 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 Selles-sur-Cher Cheese for Taleggio Cheese?

In most recipes you can swap Selles-sur-Cher Cheese for Taleggio Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Selles-sur-Cher 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.

Selles-sur-Cher Cheese

Taleggio Cheese

Selles-sur-Cher Cheese is a fine and firm goat-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 Selles-sur-Cher Cheese?

Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.

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 Selles-sur-Cher Cheese and Taleggio Cheese?

Origin: Selles-sur-Cher Cheese (France), Taleggio Cheese (Italy)
Milk type: Selles-sur-Cher Cheese (Whole goat’s milk), Taleggio Cheese (cow's milk)
Milk treatment: Selles-sur-Cher Cheese (unpasteurized), Taleggio Cheese (Heated to 90–95°F)
Texture: Selles-sur-Cher Cheese (Fine and firm), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Rind: Selles-sur-Cher Cheese (Ash-coated, light to dark ash), Taleggio Cheese (Soft, thin, pinkish-red)
Aging: Selles-sur-Cher Cheese (Ten days minimum), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Selles-sur-Cher Cheese (Fresh, hazelnut), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Selles-sur-Cher Cheese	Taleggio Cheese
Country of Origin	France	Italy
Specific Origin	Sologne, North-Central France	Val Taleggio, Po Valley
Milk Type	Whole goat’s milk	Cow's milk
Milk Treatment	Unpasteurized	Heated to 90–95°F
Texture	Fine and firm	Soft, slightly melting under the rind, firmer towards the center
Rind	Ash-coated, light to dark ash	Soft, thin, pinkish-red
Aging	Ten days minimum	At least 35 (up to 50) days
Taste	Fresh, hazelnut	Sweet, delicate, slightly sour

Taste Comparison: Does Selles-sur-Cher Cheese Taste Like Taleggio Cheese?

Selles-sur-Cher Cheese reads as fresh, hazelnut, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Selles-sur-Cher Cheese offers fresh goat, mushroom hints, contrasted with Taleggio Cheese's herbaceous, aromatic. More specifically, Selles-sur-Cher Cheese shows chalky-white, homogenous, highlighted by rind, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. Aging plays into this as well. Selles-sur-Cher Cheese at ten days minimum develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Selles-sur-Cher Cheese for Taleggio Cheese?

Selles-sur-Cher Cheese can stand in for Taleggio Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine and firm bite and body where the recipe calls for soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Selles-sur-Cher Cheese reads as fresh, hazelnut while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Selles-sur-Cher Cheese or Taleggio Cheese?

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

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Frequently Asked Questions

Is Selles-sur-Cher Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Selles-sur-Cher Cheese originates in France, while Taleggio Cheese comes from Italy. Selles-sur-Cher Cheese is made from goat milk; Taleggio Cheese uses cow. Aging also differs: Selles-sur-Cher Cheese is typically aged ten days minimum, Taleggio Cheese at least 35 (up to 50) days.

Is Selles-sur-Cher Cheese similar to Taleggio Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Selles-sur-Cher Cheese for Taleggio Cheese?

You can, but expect a shift in richness and milk character.

Does Selles-sur-Cher Cheese taste like Taleggio Cheese?

Selles-sur-Cher Cheese reads as fresh, hazelnut, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Selles-sur-Cher Cheese leans fresh goat, mushroom hints, and Taleggio Cheese is closer to herbaceous, aromatic.

What is Selles-sur-Cher Cheese made of?

Selles-sur-Cher Cheese is made from goat milk (unpasteurized), using small amount rennet. It's typically aged ten days minimum. 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, Selles-sur-Cher Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Selles-sur-Cher Cheese is fine and firm, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.