Bleu du Vercors-Sassenage Cheese vs Gouda Cheese
Bleu du Vercors-Sassenage Cheese
Gouda Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins cow-milk cheese from France, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged and made from cow milk, originating in Netherlands.
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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 Gouda Cheese?
Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.
What's the Difference Between Bleu du Vercors-Sassenage Cheese and Gouda Cheese?
- Origin: Bleu du Vercors-Sassenage Cheese (France), Gouda Cheese (Netherlands)
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Gouda Cheese (pasteurized or unpasteurized)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Gouda Cheese (Durable)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Gouda Cheese (4 weeks to 21 months)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Gouda Cheese (Sweet to nutty)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Gouda Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Southern Holland |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Creamy with blue veins | Solid and springy; smooth when young, firm and crumbly when aged |
| Rind | Natural | Durable |
| Aging | At least 21 days after renneting | 4 weeks to 21 months |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Sweet to nutty |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Gouda Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Gouda Cheese brings sweet to nutty character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Gouda Cheese leans toward young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Gouda Cheese at 4 weeks to 21 months.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Gouda Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Gouda 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 solid and springy; smooth when young, firm and crumbly when aged. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Gouda Cheese brings sweet to nutty notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Gouda 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 solid and springy; smooth when young, firm and crumbly when aged profile, Gouda Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Gouda Cheese fits dishes calling for sweet to nutty.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Gouda Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Gouda Cheese comes from Netherlands. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Gouda Cheese 4 weeks to 21 months.
Is Bleu du Vercors-Sassenage Cheese similar to Gouda Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Gouda Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Gouda Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Gouda Cheese is sweet to nutty.
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 Gouda Cheese made of?
Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.
Which should I choose, Bleu du Vercors-Sassenage Cheese or Gouda 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 Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged.