Blue Cheese vs Cendre d'Olivet Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Cendre d'Olivet Cheese is soft, artisan and made from cow milk, originating in France.

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 Cendre d'Olivet Cheese?

Cendre d'Olivet is a soft, artisan cheese from the Centre-Val de Loire region of France, made from cow's milk. It has a fat content of 45%, giving it a rich, smooth texture. The cheese is ivory in color and features a natural rind. It has a mild, smooth flavor, complemented by an earthy, pungent aroma. The cheese is traditionally coated in ash, which contributes to its unique appearance and subtle earthy notes. Often enjoyed with a crusty baguette, it pairs well with light wines that enhance its mild taste.

What's the Difference Between Blue Cheese and Cendre d'Olivet Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Cendre d'Olivet Cheese (cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Cendre d'Olivet Cheese (soft, artisan)
• Rind: Blue Cheese (Natural), Cendre d'Olivet Cheese (natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Cendre d'Olivet Cheese (mild, smooth)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Cendre d'Olivet Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cendre d'Olivet Cheese brings mild, smooth character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Cendre d'Olivet Cheese's earthy, pungent.

Can You Substitute Blue Cheese for Cendre d'Olivet Cheese?

Blue Cheese can stand in for Cendre d'Olivet 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. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Cendre d'Olivet Cheese brings mild, smooth notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Cendre d'Olivet Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Cendre d'Olivet Cheese uses cow.

Is Blue Cheese similar to Cendre d'Olivet Cheese?

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

Can I substitute Blue Cheese for Cendre d'Olivet Cheese?

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

Does Blue Cheese taste like Cendre d'Olivet Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cendre d'Olivet Cheese is mild, smooth. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Cendre d'Olivet Cheese is closer to earthy, pungent.

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 Cendre d'Olivet Cheese made of?

Cendre d'Olivet Cheese is made from cow milk. It originates in France.

Which should I choose, Blue Cheese or Cendre d'Olivet Cheese?

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