Abbaye de Citeaux Cheese vs Blue Cheese
Abbaye de Citeaux Cheese
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?
Abbaye de Citeaux is a semi-soft cheese made from unpasteurized cow's milk in the Burgundy region of France. It is crafted by monks at the Abbaye de Cîteaux, giving it a traditional and artisanal touch. The cheese has a smooth and milky flavor with a slight acidity, making it both creamy and refreshing. Its washed rind contributes to a barnyardy, earthy aroma that complements its mild taste. The cheese is white in color and has a brined texture, which adds to its moist and supple quality. Enjoyed best on its own or with simple accompaniments, Abbaye de Citeaux is a testament to the rich cheesemaking heritage of France.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 (unpasteurized), 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)
- Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)
Side-by-Side Comparison
| Abbaye de Citeaux Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Burgundy | — |
| Milk Type | Cow's milk | Cow, Sheep, Goat |
| Milk Treatment | Unpasteurized | Pasteurized or Raw |
| Texture | Semi-soft, artisan, brined | Crumbly, Creamy, Semi-Soft |
| Rind | Washed | Natural |
| Aging | — | Typically aged 2-6 months |
| Taste | Acidic, milky, smooth | Sharp, Tangy, Savory, Salty, Pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Abbaye de Citeaux Cheese | Blue Cheese | |
|---|---|---|
| Best Pairings | — | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak |
| Other Good Pairings | — | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef |
Which would you pick?
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Where to buy Abbaye de Citeaux Cheese and Blue Cheese
Abbaye de Citeaux Cheese
Blue Cheese
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.
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.
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 (unpasteurized). 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.
See full profiles: Abbaye de Citeaux Cheese and Blue Cheese.