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American Cheese vs Blue Cheese
American Cheese
Blue Cheese
In this article, we'll explore the answers to the most common questions about American Cheese and Blue Cheese, including:
- "What is the difference between American Cheese and Blue Cheese?"
- "Is American Cheese and Blue Cheese the same?"
- "How does American Cheese compare to Blue Cheese cheese?"
- "How does the taste of American Cheese compare to Blue Cheese?"
- "Is American Cheese or Blue Cheese better?"
American Cheese Overview
A staple in American cuisine, this processed cheese is known for its excellent melting properties and smooth texture. American cheese is typically mild and creamy, designed to be versatile in dishes like burgers and grilled sandwiches. It's available in various colors and flavors, tailored to suit different tastes and recipes.
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
American Cheese comes from United States. Blue Cheese originated from France.
Milk Type and Treatment
American Cheese is made with cow milk that is typically pasteurized. Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized.
Composition and Texture
American's texture can be described as "semi-soft, processed". 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
American's aroma can be described as "mild". Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky".
Appearance and Aging
American 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
American Cheese's rind is described as rindless . Blue Cheese's rind is described as natural , with traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
American is ranked #103 out of 996 types based on community views. Blue is ranked #3 out of 996 types based on community views.
Pairing Comparison
| American | Blue | |
|---|---|---|
| Best Pairings | Grilled Cheese | 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 | No additional pairings listed. | 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 American and Blue pages.
Side-by-Side Comparison Table
| American Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | United States | France |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow, Sheep, Goat |
| Milk Treatment | Pastuerized | Pasteurized or Raw |
| Fat Content | Not Specified | Around 25-35% |
| Moisture Content | Not Specified | Around 30-50% |
| Rind | Rindless | Natural |
| Texture | Semi-soft, processed | Crumbly, Creamy, Semi-Soft |
| Taste | Not Specified | Sharp, Tangy, Savory, Salty, Pungent |
| Aroma | Mild | 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 semi-soft, processed cheese, go for American. But if you enjoy a crumbly, creamy, semi-soft consistency, Blue might be the better pick.
