Bleu de Laqueuille Cheese vs Blue Cheese

Bleu de Laqueuille Cheese is a soft, blue-veined 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 de Laqueuille Cheese?

Bleu de Laqueuille is a blue-veined cow's milk cheese from the Puy-de-Dome in Auvergne, France. Born at Laqueuille in 1854, it is the ancestor of the region's other blues and comes as 2.5 kg cylinders with an ivory paste marbled blue-green.

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 de Laqueuille Cheese and Blue Cheese?

• Milk type: Bleu de Laqueuille Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
• Milk treatment: Bleu de Laqueuille Cheese (pasteurized), Blue Cheese (Pasteurized or Raw)
• Texture: Bleu de Laqueuille Cheese (soft, blue-veined), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Bleu de Laqueuille Cheese (natural), Blue Cheese (Natural)
• Aging: Bleu de Laqueuille Cheese (6 weeks minimum), Blue Cheese (Typically aged 2-6 months)
• Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Bleu de Laqueuille Cheese Taste Like Blue Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Bleu de Laqueuille Cheese offers earthy, contrasted with Blue Cheese's strong, pungent, earthy, funky. Aging plays into this as well. Bleu de Laqueuille Cheese at 6 weeks minimum develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Bleu de Laqueuille Cheese for Blue Cheese?

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

Which Is Better, Bleu de Laqueuille Cheese or Blue Cheese?

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

Frequently Asked Questions

Is Bleu de Laqueuille Cheese the same as Blue Cheese?

No, they're distinct cheeses. Bleu de Laqueuille Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Bleu de Laqueuille Cheese is typically aged 6 weeks minimum, Blue Cheese typically aged 2-6 months.

Is Bleu de Laqueuille Cheese similar to Blue Cheese?

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

Can I substitute Bleu de Laqueuille Cheese for Blue Cheese?

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

Does Bleu de Laqueuille Cheese taste like Blue Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Bleu de Laqueuille Cheese leans earthy, and Blue Cheese is closer to strong, pungent, earthy, funky.

What is Bleu de Laqueuille Cheese made of?

Bleu de Laqueuille Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks minimum. 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 de Laqueuille Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Laqueuille Cheese is soft, blue-veined, while Blue Cheese is crumbly, creamy, semi-soft.