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Blue Cheese vs Caerphilly Cheese
Blue Cheese
Caerphilly Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Caerphilly Cheese, including:
- "What is the difference between Blue Cheese and Caerphilly Cheese?"
- "Is Blue Cheese and Caerphilly Cheese the same?"
- "How does Blue Cheese compare to Caerphilly Cheese cheese?"
- "How does the taste of Blue Cheese compare to Caerphilly Cheese?"
- "Is Blue Cheese or Caerphilly Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Caerphilly Cheese Overview
Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Caerphilly Cheese originated from United Kingdom and Wales.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Caerphilly Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Caerphilly Cheese has a earthy, barnyard, lemony taste. Caerphilly's aroma can be described as "fresh".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Caerphilly Cheese has a color of white and comes in wheel .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Caerphilly Cheese's rind is described as mottled gray-white .
Ranking
Blue is ranked #3 out of 996 types based on community views. Caerphilly is ranked #148 out of 996 types based on community views.
Pairing Comparison
| Blue | Caerphilly | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Caerphilly pages.
Side-by-Side Comparison Table
| Blue Cheese | Caerphilly Cheese | |
|---|---|---|
| Country of Origin | France | United Kingdom And Wales |
| Specific Origin | Not Specified | 8 Miles North Of Cardiff |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | 48% |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Mottled gray-white |
| Texture | Crumbly, Creamy, Semi-Soft | Tri-layered: Brie-like to dense core |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Earthy, barnyard, lemony |
| Aroma | Strong, Pungent, Earthy, Funky | Fresh |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Wheel |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a tri-layered: brie-like to dense core consistency, Caerphilly might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Caerphilly offers a earthy, barnyard, lemony profile, ideal for different meals.
