Amanda is a co-founder of Food52.
brie? there really is no substitute : - )
Grayson is the closest; perhaps Livarot?
Abbie is a trusted source on General Cooking.
Could you use a mix of brie for the creamy and then something nutty like, dang it what's that nutty smooth but not creamy kind of pale yellow cheese ....
amysarah is a trusted home cook.
Maybe Robiola or a French Pont L'Eveque? Both usually easy to find, if that's why you need a sub for Taleggio.
Taleggio is a "washed rind" cheese, meaning that it is subject to a process that leaves it with a firm, often pungent outer rind, and a soft, more delicate interior. There is a long list of washed rind cheeses here: http://www.artisanalcheese.... Taleggio is also sometimes called stracchino, as it belongs to the stracchini family of cheeses. Perhaps you can find it under this name. I think how you substitute it depends a lot on what it is that you need to do with it. Do you need the same consistency but the flavor can vary? Then a brie will work just fine. If you need the taleggio flavor, then I'd look for stracchino or a washed rind cheese. We recently posted a gnocchi recipe that calls for a taleggio sauce. If taleggio cannot be found, we'd advise just sauteeing a few leaves of fresh sage in olive oil and dressing the gnocchi this way. Good luck!
Suzanne is a trusted source on General Cooking.
I would use bel paese or maybe fontina.
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Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
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