Bartlett Cheese vs Blue Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

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 Bartlett Cheese and Blue Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Blue Cheese (France)
• Milk type: Bartlett Cheese (sheep's milk), Blue Cheese (Cow, Sheep, Goat)
• Milk treatment: Bartlett Cheese (unpasteurized), Blue Cheese (Pasteurized or Raw)
• Texture: Bartlett Cheese (soft, artisan), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Bartlett Cheese (mold ripened), Blue Cheese (Natural)
• Taste: Bartlett Cheese (buttery, milky), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Blue Cheese?

Bartlett Cheese reads as buttery, milky, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Blue Cheese's strong, pungent, earthy, funky.

Can You Substitute Bartlett Cheese for Blue Cheese?

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

Which Is Better, Bartlett Cheese or Blue Cheese?

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

Frequently Asked Questions

Is Bartlett Cheese the same as Blue Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Blue Cheese comes from France. Bartlett Cheese is made from sheep milk; Blue Cheese uses cow, goat, or sheep.

Is Bartlett Cheese similar to Blue Cheese?

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

Can I substitute Bartlett Cheese for Blue Cheese?

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

Does Bartlett Cheese taste like Blue Cheese?

Bartlett Cheese reads as buttery, milky, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Blue Cheese is closer to strong, pungent, earthy, funky.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

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, Bartlett Cheese or Blue Cheese?

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