Blue Cheese vs Canestrato Pugliese Cheese

Q: Is Blue Cheese the same as Canestrato Pugliese Cheese?

No. Blue Cheese and Canestrato Pugliese Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Canestrato Pugliese Cheese?

In most recipes you can swap Blue Cheese for Canestrato Pugliese Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Canestrato Pugliese Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Canestrato Pugliese Cheese is compact, friable and made from sheep milk, originating in Italy.

What Is Blue Cheese?

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.

What Is Canestrato Pugliese Cheese?

From Puglia, Canestrato Pugliese is a hard, sheep's milk cheese with a rich, aromatic flavor. It is traditionally made using lamb's rennet and aged for several months, developing a crumbly texture and a golden-brown rind. This cheese is commonly served grated over vegetables and pasta dishes.

What's the Difference Between Blue Cheese and Canestrato Pugliese Cheese?

Origin: Blue Cheese (France), Canestrato Pugliese Cheese (Italy)
Milk type: Blue Cheese (Cow, Sheep, Goat), Canestrato Pugliese Cheese (Ewe's Milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Canestrato Pugliese Cheese (Raw, whole)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Canestrato Pugliese Cheese (Compact, friable)
Rind: Blue Cheese (Natural), Canestrato Pugliese Cheese (Brownish-yellow, wrinkled)
Aging: Blue Cheese (Typically aged 2-6 months), Canestrato Pugliese Cheese (2 to 10 months)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Canestrato Pugliese Cheese (Spicy)

Side-by-Side Comparison

	Blue Cheese	Canestrato Pugliese Cheese
Country of Origin	France	Italy
Specific Origin	—	Province Of Foggia, Some Municipalities Of Bari, Apulia
Milk Type	Cow, Sheep, Goat	Ewe's Milk
Milk Treatment	Pasteurized or Raw	Raw, whole
Texture	Crumbly, Creamy, Semi-Soft	Compact, friable
Rind	Natural	Brownish-yellow, wrinkled
Aging	Typically aged 2-6 months	2 to 10 months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Spicy

Taste Comparison: Does Blue Cheese Taste Like Canestrato Pugliese Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Canestrato Pugliese Cheese brings spicy character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Canestrato Pugliese Cheese leans toward spicy taste, straw-colored paste, compact and friable texture. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Canestrato Pugliese Cheese at 2 to 10 months.

Can You Substitute Blue Cheese for Canestrato Pugliese Cheese?

Blue Cheese can stand in for Canestrato Pugliese 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 compact, friable. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Canestrato Pugliese Cheese brings spicy notes.

Which Is Better, Blue Cheese or Canestrato Pugliese 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 compact, friable profile, Canestrato Pugliese Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Canestrato Pugliese Cheese fits dishes calling for spicy.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Canestrato Pugliese Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Canestrato Pugliese Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Canestrato Pugliese Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Canestrato Pugliese Cheese 2 to 10 months.

Is Blue Cheese similar to Canestrato Pugliese Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Canestrato Pugliese Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Canestrato Pugliese Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Canestrato Pugliese Cheese is spicy.

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 Canestrato Pugliese Cheese made of?

Canestrato Pugliese Cheese is made from sheep milk (raw, whole), using lamb rennet. It's typically aged 2 to 10 months. It originates in Italy.

Which should I choose, Blue Cheese or Canestrato Pugliese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Canestrato Pugliese Cheese is compact, friable.