Abertam Cheese vs Blue Cheese

Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

What Is Abertam Cheese?

Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.

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 Abertam Cheese and Blue Cheese?

• Origin: Abertam Cheese (Czech Republic), Blue Cheese (France)
• Milk type: Abertam Cheese (sheep's milk), Blue Cheese (Cow, Sheep, Goat)
• Texture: Abertam Cheese (hard, artisan), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Abertam Cheese (natural), Blue Cheese (Natural)
• Aging: Abertam Cheese (2 months), Blue Cheese (Typically aged 2-6 months)
• Taste: Abertam Cheese (acidic, strong, tangy), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Abertam Cheese Taste Like Blue Cheese?

Abertam Cheese reads as acidic, strong, tangy, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Abertam Cheese for Blue Cheese?

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

Which Is Better, Abertam Cheese or Blue Cheese?

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

Frequently Asked Questions

Is Abertam Cheese the same as Blue Cheese?

No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Blue Cheese comes from France. Abertam Cheese is made from sheep milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Abertam Cheese is typically aged 2 months, Blue Cheese typically aged 2-6 months.

Is Abertam Cheese similar to Blue Cheese?

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

Can I substitute Abertam Cheese for Blue Cheese?

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

Does Abertam Cheese taste like Blue Cheese?

Abertam Cheese reads as acidic, strong, tangy, while Blue Cheese is sharp, tangy, savory, salty, pungent.

What is Abertam Cheese made of?

Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.

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, Abertam Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Blue Cheese is crumbly, creamy, semi-soft.