Bleu de Laqueuille Cheese vs Stilton Cheese

Bleu de Laqueuille Cheese is a soft, blue-veined cow-milk cheese from France, while Stilton Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in England.

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

What's the Difference Between Bleu de Laqueuille Cheese and Stilton Cheese?

• Origin: Bleu de Laqueuille Cheese (France), Stilton Cheese (England)
• Texture: Bleu de Laqueuille Cheese (Soft, blue-veined), Stilton Cheese (Semi-soft, crumbly, blue-veined)
• Aging: Bleu de Laqueuille Cheese (6 weeks minimum), Stilton Cheese (9 to 12 weeks)
• Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

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

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Bleu de Laqueuille Cheese at 6 weeks minimum develops a different profile than Stilton Cheese at 9 to 12 weeks.

Can You Substitute Bleu de Laqueuille Cheese for Stilton Cheese?

In most recipes, Bleu de Laqueuille Cheese and Stilton Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, blue-veined bite and body where the recipe calls for semi-soft, crumbly, blue-veined. Flavor-wise, Bleu de Laqueuille Cheese reads as salty, spicy, tangy while Stilton Cheese brings spicy, strong notes.

Which Is Better, Bleu de Laqueuille Cheese or Stilton 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 semi-soft, crumbly, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Bleu de Laqueuille Cheese suits recipes that want salty, spicy, tangy notes, while Stilton Cheese fits dishes calling for spicy, strong.

Frequently Asked Questions

Is Bleu de Laqueuille Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Bleu de Laqueuille Cheese originates in France, while Stilton Cheese comes from England. Aging also differs: Bleu de Laqueuille Cheese is typically aged 6 weeks minimum, Stilton Cheese 9 to 12 weeks.

Is Bleu de Laqueuille Cheese similar to Stilton Cheese?

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

Can I substitute Bleu de Laqueuille Cheese for Stilton Cheese?

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

Does Bleu de Laqueuille Cheese taste like Stilton Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Stilton Cheese is spicy, strong.

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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

Which should I choose, Bleu de Laqueuille Cheese or Stilton Cheese?

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