Armenian String Cheese vs Blue Cheese

Q: Is Armenian String Cheese the same as Blue Cheese?

No. Armenian String Cheese and Blue Cheese are distinct cheeses from Armenia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Blue Cheese?

In most recipes you can swap Armenian String Cheese for Blue Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Armenian String Cheese or Blue Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Blue Cheese?

Origin: Armenian String Cheese (Armenia), Blue Cheese (France)
Milk treatment: Armenian String Cheese (soured skimmed milk), Blue Cheese (Pasteurized or Raw)
Texture: Armenian String Cheese (semi-soft), Blue Cheese (Crumbly, Creamy, Semi-Soft)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Blue Cheese (Typically aged 2-6 months)
Taste: Armenian String Cheese (mild), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

	Armenian String Cheese	Blue Cheese
Country of Origin	Armenia	France
Specific Origin	Armenia	—
Milk Type	Cow's, goat's or sheep's milk	Cow, Sheep, Goat
Milk Treatment	Soured skimmed milk	Pasteurized or Raw
Texture	Semi-soft	Crumbly, Creamy, Semi-Soft
Rind	—	Natural
Aging	1 to 2 days in factories, longer in brine when made by hand	Typically aged 2-6 months
Taste	Mild	Sharp, Tangy, Savory, Salty, Pungent

Taste Comparison: Does Armenian String Cheese Taste Like Blue Cheese?

Armenian String Cheese reads as mild, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Armenian String Cheese for Blue Cheese?

In most recipes, Armenian String Cheese and Blue Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Armenian String Cheese reads as mild while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Armenian String 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 cheese, go with Armenian String Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Armenian String Cheese the same as Blue Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Blue Cheese comes from France. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Blue Cheese typically aged 2-6 months.

Is Armenian String Cheese similar to Blue Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Armenian String Cheese for Blue Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Armenian String Cheese taste like Blue Cheese?

Armenian String Cheese reads as mild, while Blue Cheese is sharp, tangy, savory, salty, pungent.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Blue Cheese?

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