Blue Cheese vs Chabichou du Poitou Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Chabichou du Poitou Cheese is soft, creamy to brittle and made from goat 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 Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

What's the Difference Between Blue Cheese and Chabichou du Poitou Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Chabichou du Poitou Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Chabichou du Poitou Cheese (unpasteurized or whole)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Chabichou du Poitou Cheese (Soft, creamy to brittle)
• Rind: Blue Cheese (Natural), Chabichou du Poitou Cheese (White with blue-gray patches)
• Aging: Blue Cheese (Typically aged 2-6 months), Chabichou du Poitou Cheese (At least 10 days)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Chabichou du Poitou Cheese (Slightly salty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Chabichou du Poitou Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chabichou du Poitou Cheese brings slightly salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Chabichou du Poitou Cheese's goaty. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Chabichou du Poitou Cheese leans toward white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Chabichou du Poitou Cheese at at least 10 days.

Can You Substitute Blue Cheese for Chabichou du Poitou Cheese?

Blue Cheese can stand in for Chabichou du Poitou 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, creamy to brittle. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Chabichou du Poitou Cheese brings slightly salty notes.

Which Is Better, Blue Cheese or Chabichou du Poitou 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, creamy to brittle profile, Chabichou du Poitou Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Chabichou du Poitou Cheese fits dishes calling for slightly salty.

Frequently Asked Questions

Is Blue Cheese the same as Chabichou du Poitou Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Chabichou du Poitou Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Chabichou du Poitou Cheese at least 10 days.

Is Blue Cheese similar to Chabichou du Poitou Cheese?

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

Can I substitute Blue Cheese for Chabichou du Poitou Cheese?

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

Does Blue Cheese taste like Chabichou du Poitou Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chabichou du Poitou Cheese is slightly salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Chabichou du Poitou Cheese is closer to goaty.

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 Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.

Which should I choose, Blue Cheese or Chabichou du Poitou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Chabichou du Poitou Cheese is soft, creamy to brittle.