Kamil Perry
Taleggio is a semi-soft, washed-rind Italian cheese with a strong aroma and a comparatively mild, fruity taste. It has a thin crust and a creamy, pale yellow interior. If you're looking for cheeses with a similar flavour and texture, there are several options. Brie is considered the closest alternative, with a soft, spreadable texture and creamy, fruity taste. Other similar cheeses include Robiola, Limburger, Epoisses, and Stinking Bishop. For a vegan alternative, cashew-based cheese or soft-ripened vegan cheese can be good substitutes.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, washed-rind, smear-ripened Italian cheese |
| Rind | Coarse, thin, edible, pinkish-brown |
| Interior | Creamy, pale yellow |
| Taste | Mild, slightly tangy, fruity, salty, rich, mellow, buttery, acidic |
| Aroma | Strong, not pungent |
| Texture | Smooth |
| Production | Made from local cow's milk, uses five different types of mould, brined by hand, aged on seasoned wooden shelves, rigorously washed with a special solution to prevent mould growth and encourage good bacteria |
| Ageing Process | Minimum of 25 days, ready to eat within 50 days |
| Substitutes | Brie, Robiola, Limburger, Epoisses, Stinking Bishop, Triple cream brie, Quadrella de Buffalo, Port Salut, Gubbeen, Durrus, Tomme, Champfleury, Langres, Soumaintrain, Maroilles, Affidélice au Chablis, Mozzarella, Camembert, Cashew cheese, Vegan Brie, Fontina, Muenster |
| Pairing | Poultry, leafy greens, neutral vegetables, Merlot, Barbaresco, Barolo, Chianti, Barbera, Pinot Grigio |
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Washed-rind cheeses
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese with a thin crust and a strong aroma. Its flavour is comparatively mild with a fruity tang. The rind is a pinkish-brown colour, and the interior is creamy and pale yellow. The cheese is named after the valley of its origin, Val Taleggio, and has been produced there since Roman times.
In addition to these washed-rind cheeses, there are several other substitutes that can provide similar flavour and texture to Taleggio. Brie, a smear-ripened cheese, is considered the closest alternative in terms of flavour and texture. It has a soft, spreadable consistency and a creamy, fruity taste. However, Brie is subtler and sweeter than Taleggio, which has a more robust profile. Another option is Robiola, an Italian cheese that is soft, creamy, and slightly tangy. It is quite similar to Taleggio in both taste and texture and can be a great addition to cheese plates, pasta sauces, or crostini. Limburger is another pungent cheese similar to Taleggio, perfect for those seeking a bold flavour in their dishes. However, it is even stronger in smell and taste than Taleggio, so use sparingly.
When it comes to melting, Fontina, Brie, and Muenster are excellent substitutes for Taleggio. They can add a luxurious, stretchy texture to your dishes. For a cheese board, Camembert or Robiola can be great choices to pair with Taleggio. If you're looking for vegan alternatives, cashew-based or soft-ripened vegan cheeses can provide a creamy, spreadable texture with a mild tang that works well in various recipes.
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Epoisses and Stinking Bishop
Epoisses is a French cheese with a strong smell and a rich, creamy texture. It has a similar texture and flavour profile to Taleggio, with a strong aroma and a slightly acidic, fruity taste. Epoisses is made from cow's milk and has a soft, creamy rind. It is a popular cheese in France and is often served as an appetizer or on a cheese board.
Stinking Bishop, on the other hand, is an English cheese with a unique history. It has been produced since 1972 by Charles Martell and Son at Hunts Court Farm in Gloucestershire. Stinking Bishop gets its name from a local pear variety, as the cheese is washed in perry (fermented pear juice) during the ripening process. This washing process gives the cheese its distinctive odour and a smooth, gooey interior. The colour of Stinking Bishop ranges from white-yellow to beige, with an orange to grey rind. It has a sweetish taste that is not overwhelmingly strong, despite its strong smell.
Both Epoisses and Stinking Bishop are artisanal, handmade cheeses that are not typically found in supermarkets. They are sought after by adventurous cheese lovers who appreciate their strong aromas and unique flavours. These cheeses are perfect for those who enjoy exploring new tastes and textures, as they offer a distinct sensory experience.
In terms of pairings, Epoisses goes well with a variety of beverages, including beer, wine, or spirits. Its strong flavour can stand up to fuller-bodied drinks, and it can also be enjoyed with a crisp white wine or a light, fruity red wine. Stinking Bishop, with its sweetish notes, pairs well with sweeter beverages such as dessert wines or even a glass of port.
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Triple cream brie
The added creaminess of triple cream brie allows it to pair well with stronger beers like IPAs, as well as sweeter, malt-forward beers like stouts or porters. It is also delicious on its own or with fresh berries or fruit jams, creating a simple sweet delight for a cheese board or dessert plate. For those who enjoy pickles, cornichons, or small pickled cucumbers, can be a great palate cleanser between bites.
One notable example of triple cream brie is the Saint Angel variety, produced by Fromagerie Guilloteau in France. This cheese has a distinctive square shape and a fluffy, white rind with a velvety feel. Its interior is a rich ivory paste with a delicate taste of sweet cream and whipped butter. The flavour is creamy and buttery, with a hint of mushroom that becomes richer with age. It is well-known for its subtle tang and inoffensive hint of mushroom, which develops with age.
While triple cream brie is a French cheese, it shares some similarities with Taleggio, an Italian cheese. Taleggio is a semi-soft, washed-rind, smear-ripened cheese with a strong aroma and a comparatively mild flavour. It has a thin crust and a creamy, pale yellow interior. The production of Taleggio involves separating the newly formed curd twice to release excess whey, then pouring it into square moulds to drain the remaining whey. The cheese is then brined by hand and aged on seasoned wooden shelves, where it is turned regularly to ensure even salting.
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Robiola
There are several varieties of Robiola, produced across Piedmont, from the provinces of Cuneo, Asti, and Alessandria, and into Lombardy. Robiola di Roccaverano DOC/PDO has no rind and a slightly straw-yellow colour, with a sweet, yielding taste. Robiola Lombardia has a thin, milky-white to pink rind and is shaped like small rolls. The cream-coloured cheese underneath its bloomy rind has a smooth, full, tangy, and mildly sour flavour, due to its high (52%) fat content. Robiola from the Piedmont region is a fresh cheese, often eaten on its own or with honey. La Tur, a representative of Piedmont's Robiola style, has a cake-like rind over a tangy-lactic layer of cream.
Like Taleggio, Robiola is a soft Italian cheese with a creamy texture and a tangy, mildly sour flavour. While Taleggio has a thin, edible, coarse rind, Robiola's rind varies—some varieties have no rind at all, while others have a thin, milky-white to pink rind. In terms of flavour, Taleggio has a strong aroma and a comparatively mild, fruity tang, while Robiola has a more pronounced tang and a sweet or sour note, depending on the variety. Both cheeses are ideal for serving as table cheeses and can be paired with honey.
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Limburger
Today, most of the cheese is exclusively made in Germany, making it the sole producer in Europe. The only producer of Limburger in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin, which is the only city in America where Limburger cheese is still made.
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Frequently asked questions
Brie, Robiola, Limburger, Epoisses, Stinking Bishop, and Quadrella de Buffalo are some cheeses with similar flavours and textures to Taleggio.
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese with a strong aroma and a comparatively mild, fruity, tangy, and creamy flavour.
Medium or full-bodied red wines like Merlot, Barbaresco, Barolo, and Chianti are customarily paired with Taleggio cheese. A fruity red like Barbera or a dry white like Pinot Grigio also go well.
Taleggio is great for melting into savoury dishes like quiches, gratins, polenta, pasta sauces, and soups, adding extra flavour and a luxurious, stretchy texture. It also works well as a topping when grated on salads, pizza, or risotto.
Taleggio is named after the valley of its origin, Val Taleggio, in the Lombardy or Piedmont regions of Italy.
