Blue Cheese vs Blue Vein (Australian) Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Blue Vein (Australian) Cheese is semi-soft, blue-veined and made from cow milk, originating in Australia.
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 Is Blue Vein (Australian) Cheese?
Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.
What's the Difference Between Blue Cheese and Blue Vein (Australian) Cheese?
- Origin: Blue Cheese (France), Blue Vein (Australian) Cheese (Australia)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Blue Vein (Australian) Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Blue Vein (Australian) Cheese (pasteurized or unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Blue Vein (Australian) Cheese (semi-soft, blue-veined)
- Rind: Blue Cheese (Natural), Blue Vein (Australian) Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Blue Vein (Australian) Cheese (salty, sharp)
Side-by-Side Comparison
| Blue Cheese | Blue Vein (Australian) Cheese | |
|---|---|---|
| Country of Origin | France | Australia |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft, blue-veined |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Salty, sharp |
Taste Comparison: Does Blue Cheese Taste Like Blue Vein (Australian) Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Blue Vein (Australian) Cheese brings salty, sharp character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Blue Vein (Australian) Cheese's stinky, strong.
Can You Substitute Blue Cheese for Blue Vein (Australian) Cheese?
Blue Cheese can stand in for Blue Vein (Australian) Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-soft, blue-veined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Blue Vein (Australian) Cheese brings salty, sharp notes.
Which Is Better, Blue Cheese or Blue Vein (Australian) Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-soft, blue-veined profile, Blue Vein (Australian) Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Blue Vein (Australian) Cheese fits dishes calling for salty, sharp.
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Frequently Asked Questions
Is Blue Cheese the same as Blue Vein (Australian) Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Blue Vein (Australian) Cheese comes from Australia. Blue Cheese is made from cow, goat, or sheep milk; Blue Vein (Australian) Cheese uses cow.
Is Blue Cheese similar to Blue Vein (Australian) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Blue Vein (Australian) Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Blue Vein (Australian) Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Blue Vein (Australian) Cheese is salty, sharp. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Blue Vein (Australian) Cheese is closer to stinky, strong.
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.
What is Blue Vein (Australian) Cheese made of?
Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.
Which should I choose, Blue Cheese or Blue Vein (Australian) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Blue Vein (Australian) Cheese is semi-soft, blue-veined.