Bleu du Vercors-Sassenage Cheese vs Blue Cheese
Bleu du Vercors-Sassenage Cheese
Blue Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins 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 du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild blue cheese from the Vercors Massif in the Rhône-Alpes region of France, made from pasteurized cow's milk. Monks made it in the 14th century, and it has carried Appellation d'Origine Contrôlée protection since 1998.
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 du Vercors-Sassenage Cheese and Blue Cheese?
- Milk type: Bleu du Vercors-Sassenage Cheese (Cow (Montbeliarde, Abondance, and Villard breeds)), Blue Cheese (Cow, Sheep, Goat)
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Blue Cheese (Pasteurized or Raw)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Blue Cheese (Crumbly, Creamy, Semi-Soft)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Blue Cheese (Natural)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Blue Cheese (Typically aged 2-6 months)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | — |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow, Sheep, Goat |
| Milk Treatment | Pasteurized | Pasteurized or Raw |
| Texture | Creamy with blue veins | Crumbly, Creamy, Semi-Soft |
| Rind | Natural | Natural |
| Aging | At least 21 days after renneting | Typically aged 2-6 months |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Sharp, Tangy, Savory, Salty, Pungent |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Blue Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Blue Cheese at typically aged 2-6 months.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Blue Cheese?
Bleu du Vercors-Sassenage Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy with blue veins bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy with blue veins cheese, go with Bleu du Vercors-Sassenage Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Blue Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Blue Cheese typically aged 2-6 months.
Is Bleu du Vercors-Sassenage Cheese similar to Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu du Vercors-Sassenage Cheese for Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu du Vercors-Sassenage Cheese taste like Blue Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Blue Cheese is sharp, tangy, savory, salty, pungent.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (pasteurized). It's typically aged at least 21 days after renneting. 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 du Vercors-Sassenage Cheese or Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is creamy with blue veins, while Blue Cheese is crumbly, creamy, semi-soft.