Bleu d'Auvergne Cheese vs Blue Cheese
Bleu d'Auvergne Cheese
Blue Cheese
Bleu d'Auvergne Cheese is a firm and creamy 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 Bleu d'Auvergne Cheese?
From the volcanic region of Auvergne in central France, Bleu d'Auvergne is a creamy, buttery blue cheese with prominent blue veins. It has a spicy, piquant flavor and a slight grassy aroma. This cheese pairs well with a range of wines and adds depth to salads and sauces.
What Is Blue Cheese?
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.
What's the Difference Between Bleu d'Auvergne Cheese and Blue Cheese?
- Milk type: Bleu d'Auvergne Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
- Milk treatment: Bleu d'Auvergne Cheese (unpasteurized), Blue Cheese (Pasteurized or Raw)
- Texture: Bleu d'Auvergne Cheese (Firm and creamy), Blue Cheese (Crumbly, Creamy, Semi-Soft)
- Rind: Bleu d'Auvergne Cheese (Clean, slightly gray), Blue Cheese (Natural)
- Aging: Bleu d'Auvergne Cheese (Minimum of four weeks), Blue Cheese (Typically aged 2-6 months)
- Taste: Bleu d'Auvergne Cheese (Intense and distinctive blue), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)
Side-by-Side Comparison
| Bleu d'Auvergne Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Cantal And Puy De Dôme Départements, And Parts Of Lot, Corrèze, Aveyron, Lozère, And Haute Loire | — |
| Milk Type | Cow's milk | Cow, Sheep, Goat |
| Milk Treatment | Unpasteurized | Pasteurized or Raw |
| Texture | Firm and creamy | Crumbly, Creamy, Semi-Soft |
| Rind | Clean, slightly gray | Natural |
| Aging | Minimum of four weeks | Typically aged 2-6 months |
| Taste | Intense and distinctive blue | Sharp, Tangy, Savory, Salty, Pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Bleu d'Auvergne Cheese | Blue Cheese | |
|---|---|---|
| Best Pairings | — | 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 | — | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef |
Which would you pick?
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Where to buy Bleu d'Auvergne Cheese and Blue Cheese
Bleu d'Auvergne Cheese
Blue Cheese
Taste Comparison: Does Bleu d'Auvergne Cheese Taste Like Blue Cheese?
Bleu d'Auvergne Cheese reads as intense and distinctive blue, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Bleu d'Auvergne Cheese offers strong, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Bleu d'Auvergne Cheese shows flavors of undergrowth and even mushrooms, with a touch of salt and tanginess, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Bleu d'Auvergne Cheese at minimum of four weeks develops a different profile than Blue Cheese at typically aged 2-6 months.
Can You Substitute Bleu d'Auvergne Cheese for Blue Cheese?
Bleu d'Auvergne Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm and creamy bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Bleu d'Auvergne Cheese reads as intense and distinctive blue while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.
Which Is Better, Bleu d'Auvergne Cheese or Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm and creamy cheese, go with Bleu d'Auvergne Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Bleu d'Auvergne Cheese suits recipes that want intense and distinctive blue notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.
Frequently Asked Questions
Is Bleu d'Auvergne Cheese the same as Blue Cheese?
No, they're distinct cheeses. Bleu d'Auvergne Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Bleu d'Auvergne Cheese is typically aged minimum of four weeks, Blue Cheese typically aged 2-6 months.
Is Bleu d'Auvergne Cheese similar to Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu d'Auvergne Cheese for Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu d'Auvergne Cheese taste like Blue Cheese?
Bleu d'Auvergne Cheese reads as intense and distinctive blue, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Bleu d'Auvergne Cheese leans strong, and Blue Cheese is closer to strong, pungent, earthy, funky.
What is Bleu d'Auvergne Cheese made of?
Bleu d'Auvergne Cheese is made from cow milk (unpasteurized). It's typically aged minimum of four weeks. 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, Bleu d'Auvergne Cheese or Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu d'Auvergne Cheese is firm and creamy, while Blue Cheese is crumbly, creamy, semi-soft.
See full profiles: Bleu d'Auvergne Cheese and Blue Cheese.