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Aged Gouda Cheese vs Blue Cheese
In this article, we'll explore the answers to the most common questions about Aged Gouda Cheese and Blue Cheese, including:
- "What is the difference between Aged Gouda Cheese and Blue Cheese?"
- "Is Aged Gouda Cheese and Blue Cheese the same?"
- "How does Aged Gouda Cheese compare to Blue Cheese cheese?"
- "How does the taste of Aged Gouda Cheese compare to Blue Cheese?"
- "Is Aged Gouda Cheese or Blue Cheese better?"
Aged Gouda Cheese Overview
Aged Gouda is a hard cheese from the Netherlands, known for its rich aroma and firm texture. It can be made from cow's, goat's, or sheep's milk and may be pasteurized or unpasteurized. The cheese has a yellow color and is typically covered with a waxed rind. As it ages, Gouda develops a deeper, caramel-like flavor with hints of nuttiness and a slight crunch from protein crystals. This makes it a popular choice for snacking or serving on cheese platters. Its rich taste pairs well with robust red wines or dark beers. Often referred to as Oud Gouda, this cheese is a staple in both local and international markets.
Blue Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Aged Gouda Cheese comes from Netherlands. Blue Cheese originated from France.
Milk Type and Treatment
Aged Gouda Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized.
Composition and Texture
Aged Gouda's texture can be described as "hard". Blue Cheese has a fat content of around 25-35% and a moisture content of none. Blue's texture can be described as "crumbly, creamy, semi-soft".
Taste and Aroma
Aged Gouda's aroma can be described as "rich". Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky".
Appearance and Aging
Aged Gouda Cheese's appearance is colored yellow . Blue Cheese has a color of white to creamy yellow base with blue-green veining , comes in wheel, block, wedge, crumbles and has an aging period of typically aged 2-6 months .
Rind and Rennet Type
Aged Gouda Cheese's rind is described as waxed . Blue Cheese's rind is described as natural , with traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Aged Gouda is ranked #77 out of 996 types based on community views. Blue is ranked #3 out of 996 types based on community views.
Pairing Comparison
| Aged Gouda | Blue | |
|---|---|---|
| Best Pairings | Almonds, Apples, Apricot, Asian Pear, Belgian Blonde, Bordeaux, Burgundy Red, Cabernet Franc, Cabernet Sauvignon, California Viogniers, Champagne, Crackers, Dried Cranberries, Grapes, Green Apple, IPA, Malbec, Merlot, Muscat, Pear, Pecans, Prosciutto, Pumpkin, Salami, Sangiovese, Scotch, Sweet Potato, Viognier | 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 | Amaro, Cava, Dried Figs, Ginger, Mangoes, Pistachios, Port, Roasted Vegetables, Strawberries, Tequila | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef |
For more details, check the full pairing guides on the Aged Gouda and Blue pages.
Side-by-Side Comparison Table
| Aged Gouda Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | Netherlands | France |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's, goat's or sheep's milk | Cow, Sheep, Goat |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized or Raw |
| Fat Content | Not Specified | Around 25-35% |
| Moisture Content | Not Specified | Around 30-50% |
| Rind | Waxed | Natural |
| Texture | Hard | Crumbly, Creamy, Semi-Soft |
| Taste | Not Specified | Sharp, Tangy, Savory, Salty, Pungent |
| Aroma | Rich | Strong, Pungent, Earthy, Funky |
| Colors | Yellow | White to Creamy Yellow base with Blue-Green Veining |
| Forms | Not Specified | Wheel, Block, Wedge, Crumbles |
| Age | Not Specified | Typically aged 2-6 months |
| Rennet Type | Not Specified | Traditional (animal rennet) or Microbial (varies by producer) |
Which One Should You Choose?
If you prefer a hard cheese, go for Aged Gouda. But if you enjoy a crumbly, creamy, semi-soft consistency, Blue might be the better pick.
