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Blue Cheese vs Cheddar Cheese
Blue Cheese
Cheddar Cheese
In this article, we’ll explore the answers to the most common questions about Blue Cheese and Cheddar Cheese, including:
- "What is the difference between Blue Cheese and Cheddar Cheese?"
- "Is Blue Cheese and Cheddar Cheese the same?"
- "How does Blue Cheese compare to Cheddar Cheese cheese?"
- "How does the taste of Blue Cheese compare to Cheddar Cheese?"
- "Is Blue Cheese or Cheddar 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.
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Comparing the Two Cheeses
Ranking
Blue is ranked #3 out of 377 types.
Cheddar is ranked #1 out of 377 types.
Country of Origin
Blue Cheese comes from France. Cheddar Cheese originated from United Kingdom.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of none. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
Flavor and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".
Appearance and Aging
Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Side-by-Side Comparison Table
| Blue Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | France | United Kingdom |
| Specific Origin | Southwest (Somerset, Gloucester) | |
| Milk Type | Cow, Sheep, Goat | Cow's, sometimes goat's, sheep's, or buffalo's |
| Milk Treatment | Raw, Thermized, Pasteurized | |
| Fat Content | At least 50% fat in dry matter | |
| Moisture Content | Up to 39% | |
| Rind | Varies (natural, cloth, wax, plastic) | |
| Texture | Varies (rubbery to friable and crystalline) | |
| Flavor | Mild to sharp, buttery to brothy and savory | |
| Aroma | Varies | |
| Colors | Natural or dyed orange | |
| Forms | Tiny truckles to 650-pound blocks | |
| Age | A few months to several years |
