Blue Cheese vs Casciotta d'Urbino Cheese

Q: Is Blue Cheese the same as Casciotta d'Urbino Cheese?

No. Blue Cheese and Casciotta d'Urbino 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 Casciotta d'Urbino Cheese?

In most recipes you can swap Blue Cheese for Casciotta d'Urbino Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Casciotta d'Urbino 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 Casciotta d'Urbino Cheese is soft, friable and made from cow or sheep milk, originating in Italy.

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Find Casciotta d'Urbino Cheese

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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 Casciotta d'Urbino Cheese?

Casciotta d'Urbino is a caciotta cheese from the province of Pesaro and Urbino in Italy's Marche region. It mixes 70 to 80 percent sheep's milk with 20 to 30 percent cow's milk.

What's the Difference Between Blue Cheese and Casciotta d'Urbino Cheese?

Origin: Blue Cheese (France), Casciotta d'Urbino Cheese (Italy)
Milk type: Blue Cheese (Cow, Sheep, Goat), Casciotta d'Urbino Cheese (70–80% ewe's, 20–30% cow's)
Milk treatment: Blue Cheese (Pasteurized or Raw), Casciotta d'Urbino Cheese (Raw)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Casciotta d'Urbino Cheese (Soft, friable)
Rind: Blue Cheese (Natural), Casciotta d'Urbino Cheese (Thin (1mm))
Aging: Blue Cheese (Typically aged 2-6 months), Casciotta d'Urbino Cheese (20 to 30 days)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Casciotta d'Urbino Cheese (Sweet)

Side-by-Side Comparison

	Blue Cheese	Casciotta d'Urbino Cheese
Country of Origin	France	Italy
Specific Origin	—	Province Of Pesaro And Urbino, Marche, Italy
Milk Type	Cow, Sheep, Goat	70–80% ewe's, 20–30% cow's
Milk Treatment	Pasteurized or Raw	Raw
Texture	Crumbly, Creamy, Semi-Soft	Soft, friable
Rind	Natural	Thin (1mm)
Aging	Typically aged 2-6 months	20 to 30 days
Taste	Sharp, Tangy, Savory, Salty, Pungent	Sweet

Taste Comparison: Does Blue Cheese Taste Like Casciotta d'Urbino Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Casciotta d'Urbino Cheese brings sweet character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Casciotta d'Urbino Cheese leans toward straw-white color, small holes, sweet taste. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Casciotta d'Urbino Cheese at 20 to 30 days.

Can You Substitute Blue Cheese for Casciotta d'Urbino Cheese?

Blue Cheese can stand in for Casciotta d'Urbino 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, friable. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Casciotta d'Urbino Cheese brings sweet notes.

Which Is Better, Blue Cheese or Casciotta d'Urbino 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, friable profile, Casciotta d'Urbino Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Casciotta d'Urbino Cheese fits dishes calling for sweet.

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Frequently Asked Questions

Is Blue Cheese the same as Casciotta d'Urbino Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Casciotta d'Urbino Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Casciotta d'Urbino Cheese uses cow or sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Casciotta d'Urbino Cheese 20 to 30 days.

Is Blue Cheese similar to Casciotta d'Urbino Cheese?

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

Can I substitute Blue Cheese for Casciotta d'Urbino Cheese?

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

Does Blue Cheese taste like Casciotta d'Urbino Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Casciotta d'Urbino Cheese is sweet.

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 Casciotta d'Urbino Cheese made of?

Casciotta d'Urbino Cheese is made from cow or sheep milk (raw), using liquid and/or powdered calf rennet. It's typically aged 20 to 30 days. It originates in Italy.

Which should I choose, Blue Cheese or Casciotta d'Urbino Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Casciotta d'Urbino Cheese is soft, friable.