Bleu du Vercors-Sassenage Cheese vs Cheddar Cheese
Bleu du Vercors-Sassenage Cheese
Cheddar Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins cow-milk cheese from France, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.
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 Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What's the Difference Between Bleu du Vercors-Sassenage Cheese and Cheddar Cheese?
- Origin: Bleu du Vercors-Sassenage Cheese (France), Cheddar Cheese (England)
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Cheddar Cheese (Raw, Thermized, Pasteurized)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Cheddar Cheese (Varies (rubbery to friable and crystalline))
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Cheddar Cheese (A few months to several years)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Southwest (Somerset, Gloucester) |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow's milk |
| Milk Treatment | Pasteurized | Raw, Thermized, Pasteurized |
| Texture | Creamy with blue veins | Varies (rubbery to friable and crystalline) |
| Rind | Natural | Varies (natural, cloth, wax, plastic) |
| Aging | At least 21 days after renneting | A few months to several years |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Mild to sharp, buttery to brothy and savory |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Cheddar Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Cheddar Cheese at a few months to several years.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Cheddar Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Cheddar Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy with blue veins bite and body where the recipe calls for varies (rubbery to friable and crystalline). Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Cheddar Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Cheddar Cheese comes from England. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Cheddar Cheese a few months to several years.
Is Bleu du Vercors-Sassenage Cheese similar to Cheddar Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Cheddar Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Cheddar Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.
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 Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
Which should I choose, Bleu du Vercors-Sassenage Cheese or Cheddar 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 Cheddar Cheese is varies (rubbery to friable and crystalline).