Barberey Cheese vs Blue Cheese

Barberey Cheese is a soft 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 Barberey Cheese?

Barberey is a French cheese originating from Troyes in the Aube region. Made from skimmed cow's milk, it has a fat content ranging between 20-30%, resulting in a soft texture. The cheese offers a pungent and woody flavor profile, while its aroma remains mild. It features a natural rind, which contributes to its overall character. Also known as ash trojan or cheese Troyes, Barberey is a distinct choice for those who appreciate stronger flavors in their cheese selection.

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 Barberey Cheese and Blue Cheese?

• Milk type: Barberey Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
• Milk treatment: Barberey Cheese (skimmed), Blue Cheese (Pasteurized or Raw)
• Texture: Barberey Cheese (soft), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Barberey Cheese (natural), Blue Cheese (Natural)
• Taste: Barberey Cheese (pungent, woody), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Barberey Cheese Taste Like Blue Cheese?

Barberey Cheese reads as pungent, woody, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Barberey Cheese offers mild, contrasted with Blue Cheese's strong, pungent, earthy, funky.

Can You Substitute Barberey Cheese for Blue Cheese?

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

Which Is Better, Barberey Cheese or Blue Cheese?

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

Frequently Asked Questions

Is Barberey Cheese the same as Blue Cheese?

No, they're distinct cheeses. Barberey Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep.

Is Barberey Cheese similar to Blue Cheese?

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

Can I substitute Barberey Cheese for Blue Cheese?

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

Does Barberey Cheese taste like Blue Cheese?

Barberey Cheese reads as pungent, woody, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Barberey Cheese leans mild, and Blue Cheese is closer to strong, pungent, earthy, funky.

What is Barberey Cheese made of?

Barberey Cheese is made from cow milk (skimmed). 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, Barberey Cheese or Blue Cheese?

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