Bleu du Vercors-Sassenage Cheese vs Saint-Nectaire Cheese
Bleu du Vercors-Sassenage Cheese
Saint-Nectaire Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins cow-milk cheese from France, while Saint-Nectaire Cheese is soft and tender and made from cow 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 Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Bleu du Vercors-Sassenage Cheese and Saint-Nectaire Cheese?
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Saint-Nectaire Cheese (Soft and tender)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Saint-Nectaire Cheese (Washed-rind)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Saint-Nectaire Cheese (At least twenty-eight days)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Saint-Nectaire Cheese (Delicate hazelnut)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Massif Du Sancy, Auvergne |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Pasteurized | Raw for fermier, pasteurized for laitier |
| Texture | Creamy with blue veins | Soft and tender |
| Rind | Natural | Washed-rind |
| Aging | At least 21 days after renneting | At least twenty-eight days |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Delicate hazelnut |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Saint-Nectaire Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Saint-Nectaire Cheese brings delicate hazelnut character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Saint-Nectaire Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Saint-Nectaire 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 soft and tender. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Saint-Nectaire Cheese brings delicate hazelnut notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Saint-Nectaire 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 soft and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Saint-Nectaire Cheese at least twenty-eight days.
Is Bleu du Vercors-Sassenage Cheese similar to Saint-Nectaire Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Saint-Nectaire Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Saint-Nectaire Cheese is delicate hazelnut.
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 Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Bleu du Vercors-Sassenage Cheese or Saint-Nectaire 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 Saint-Nectaire Cheese is soft and tender.