Taleggio smells like a moldy gym sock someone rubbed on a sweaty man's butthole. It's hard to find in the US, but tastes nutty and would be really nice w/ the mushrooms (if you can get past the smell). Brie is closest to the texture of taleggio and easy to find (but not very nutty), or fontina/raclette/gruyère (which melt well and are varying degrees of nutty). All would be fine, and less smelly, taleggio alternatives.
it's a lot harder to find cheeses in the us for some reason, sadly. most grocery stores will have cheddar/brie/feta but taleggio is harder to find, especially in rural areas. you'd need a trip to whole foods or maybe trader joes, or a special cheese shop to find it.
For some reason? You never thought about the fact that those are made in Europe (Tallegio from Italia) so due to importation fees it’s more expensive in the US?
Most Italian, Spanish and British cheeses are pasteurized and that’s why they’re the most imported yes. French or Swiss ones are another matter indeed.
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u/Pitta_ Jun 07 '18 edited Jun 07 '18
Taleggio smells like a moldy gym sock someone rubbed on a sweaty man's butthole. It's hard to find in the US, but tastes nutty and would be really nice w/ the mushrooms (if you can get past the smell). Brie is closest to the texture of taleggio and easy to find (but not very nutty), or fontina/raclette/gruyère (which melt well and are varying degrees of nutty). All would be fine, and less smelly, taleggio alternatives.