Choose substitute by application: Fontina for melting, Robiola or Brie for boards, Munster for washed-rind depth, Scamorza for grill/smoke.

Measure substitute at the recommended ratio (most are 1:1; Robiola may use ¾:1 in hot dishes).

If substitute is drier or firmer, add 1–2 tablespoons milk or cream per cup to match Taleggio's silkiness in sauces or risottos.

Adjust cooking temperature: reduce oven temp 10–15°F if using higher-fat soft cheeses to avoid over-browning while achieving runniness.

Test one small portion (if unsure): heat 1–2 oz of substitute in the recipe's intended way to check melt and aroma before committing to the full batch.