Bleu de Gex Cheese vs Kanterkaas Cheese

Bleu de Gex Cheese is a creamy cow-milk cheese from France, while Kanterkaas Cheese is firm to hard and made from cow milk, originating in Netherlands.

What Is Bleu de Gex Cheese?

Bleu de Gex is a creamy, semi-soft blue cheese from the Jura region of France, made with unpasteurized Montbéliard cow's milk and aged at least three weeks. It is milder and younger than most French blues, and every wheel is stamped with the word Gex.

What Is Kanterkaas Cheese?

Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.

What's the Difference Between Bleu de Gex Cheese and Kanterkaas Cheese?

• Origin: Bleu de Gex Cheese (France), Kanterkaas Cheese (Netherlands)
• Milk treatment: Bleu de Gex Cheese (Unpasteurized), Kanterkaas Cheese (Pasteurized)
• Texture: Bleu de Gex Cheese (Creamy), Kanterkaas Cheese (Firm to hard)
• Rind: Bleu de Gex Cheese (Natural, brushed), Kanterkaas Cheese (Natural or coated (colorless/yellow))
• Aging: Bleu de Gex Cheese (3 weeks minimum), Kanterkaas Cheese (Minimum 4 weeks)
• Taste: Bleu de Gex Cheese (Mild, with a hint of mushroom), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))

Side-by-Side Comparison

Taste Comparison: Does Bleu de Gex Cheese Taste Like Kanterkaas Cheese?

Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. More specifically, Bleu de Gex Cheese shows milder and younger than most french blue cheeses, while Kanterkaas Cheese leans toward plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong. Aging plays into this as well. Bleu de Gex Cheese at 3 weeks minimum develops a different profile than Kanterkaas Cheese at minimum 4 weeks.

Can You Substitute Bleu de Gex Cheese for Kanterkaas Cheese?

In most recipes, Bleu de Gex Cheese and Kanterkaas Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy bite and body where the recipe calls for firm to hard. Flavor-wise, Bleu de Gex Cheese reads as mild, with a hint of mushroom while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.

Which Is Better, Bleu de Gex Cheese or Kanterkaas Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a creamy cheese, go with Bleu de Gex Cheese. For a firm to hard profile, Kanterkaas Cheese is the better fit. Flavor-wise, Bleu de Gex Cheese suits recipes that want mild, with a hint of mushroom notes, while Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).

Frequently Asked Questions

Is Bleu de Gex Cheese the same as Kanterkaas Cheese?

No, they're distinct cheeses. Bleu de Gex Cheese originates in France, while Kanterkaas Cheese comes from Netherlands. Aging also differs: Bleu de Gex Cheese is typically aged 3 weeks minimum, Kanterkaas Cheese minimum 4 weeks.

Is Bleu de Gex Cheese similar to Kanterkaas Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Bleu de Gex Cheese for Kanterkaas Cheese?

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

Does Bleu de Gex Cheese taste like Kanterkaas Cheese?

Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age).

What is Bleu de Gex Cheese made of?

Bleu de Gex Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 3 weeks minimum. It originates in France.

What is Kanterkaas Cheese made of?

Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.

Which should I choose, Bleu de Gex Cheese or Kanterkaas Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Gex Cheese is creamy, while Kanterkaas Cheese is firm to hard.