Abbaye de Citeaux Cheese vs Blue Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What's the Difference Between Abbaye de Citeaux Cheese and Blue Cheese?

• Milk type: Abbaye de Citeaux Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
• Milk treatment: Abbaye de Citeaux Cheese (thermized), Blue Cheese (Pasteurized or Raw)
• Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Abbaye de Citeaux Cheese (washed), Blue Cheese (Natural)
• Aging: Abbaye de Citeaux Cheese (three weeks), Blue Cheese (Typically aged 2-6 months)
• Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Blue Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Blue Cheese's strong, pungent, earthy, funky. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Abbaye de Citeaux Cheese for Blue Cheese?

Abbaye de Citeaux Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan, brined bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Abbaye de Citeaux Cheese or Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Blue Cheese?

No, they're distinct cheeses. Abbaye de Citeaux Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Blue Cheese typically aged 2-6 months.

Is Abbaye de Citeaux Cheese similar to Blue Cheese?

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

Can I substitute Abbaye de Citeaux Cheese for Blue Cheese?

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

Does Abbaye de Citeaux Cheese taste like Blue Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Blue Cheese is closer to strong, pungent, earthy, funky.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Abbaye de Citeaux Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Blue Cheese is crumbly, creamy, semi-soft.