Bleu d'Auvergne Cheese vs 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?

Bleu d'Auvergne is a French blue cheese made from cow's milk in the Auvergne region, with AOC protection. It is less salty and creamier than most blues, and ages only about four weeks.

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 Bleu d'Auvergne Cheese and Blue Cheese?

• Milk type: Bleu d'Auvergne Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
• 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

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 (raw or pasteurized). 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.