Blue Cheese vs Buxton Blue Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Buxton Blue Cheese is soft, artisan, blue-veined and made from cow milk, originating in England and United Kingdom.
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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 Buxton Blue Cheese?
Buxton Blue is an English blue cheese made from cow's milk, a close relative of Blue Stilton. It carries PDO status and can only be made in and around Buxton, using milk from Derbyshire, Nottinghamshire or Staffordshire.
What's the Difference Between Blue Cheese and Buxton Blue Cheese?
- Origin: Blue Cheese (France), Buxton Blue Cheese (England and United Kingdom)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Buxton Blue Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Buxton Blue Cheese (soft, artisan, blue-veined)
- Rind: Blue Cheese (Natural), Buxton Blue Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Buxton Blue Cheese (tangy)
Side-by-Side Comparison
| Blue Cheese | Buxton Blue Cheese | |
|---|---|---|
| Country of Origin | France | England And United Kingdom |
| Specific Origin | — | Buxton, Derbyshire |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan, blue-veined |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Tangy |
Taste Comparison: Does Blue Cheese Taste Like Buxton Blue Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Buxton Blue Cheese brings tangy character.
Can You Substitute Blue Cheese for Buxton Blue Cheese?
Blue Cheese can stand in for Buxton Blue 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 soft, artisan, blue-veined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Buxton Blue Cheese brings tangy notes.
Which Is Better, Blue Cheese or Buxton Blue 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 soft, artisan, blue-veined profile, Buxton Blue Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Buxton Blue Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Blue Cheese the same as Buxton Blue Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Buxton Blue Cheese comes from England and United Kingdom. Blue Cheese is made from cow, goat, or sheep milk; Buxton Blue Cheese uses cow.
Is Blue Cheese similar to Buxton Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Buxton Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Buxton Blue Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Buxton Blue Cheese is tangy.
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 Buxton Blue Cheese made of?
Buxton Blue Cheese is made from cow milk. It originates in England and United Kingdom.
Which should I choose, Blue Cheese or Buxton Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Buxton Blue Cheese is soft, artisan, blue-veined.