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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
Country of Origin
Blue Cheese comes from France. Cheddar Cheese originated from England.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of around 30-50%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. Cheddar's aroma can be described as "varies".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Ranking
Blue is ranked #3 out of 996 types based on community views. Cheddar is ranked #1 out of 996 types based on community views.
Pairing Comparison
| Blue | Cheddar | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Kombucha, Tomatoes |
For more details, check the full pairing guides on the Blue and Cheddar pages.
Side-by-Side Comparison Table
| Blue Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Not Specified | Southwest (Somerset, Gloucester) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw, Thermized, Pasteurized |
| Fat Content | Around 25-35% | At least 50% fat in dry matter |
| Moisture Content | Around 30-50% | Up to 39% |
| Rind | Natural | Varies (natural, cloth, wax, plastic) |
| Texture | Crumbly, Creamy, Semi-Soft | Varies (rubbery to friable and crystalline) |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild to sharp, buttery to brothy and savory |
| Aroma | Strong, Pungent, Earthy, Funky | Varies |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Natural or dyed orange |
| Forms | Wheel, Block, Wedge, Crumbles | Tiny truckles to 650-pound blocks |
| Age | Typically aged 2-6 months | A few months to several years |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a varies (rubbery to friable and crystalline) consistency, Cheddar might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Cheddar offers a mild to sharp, buttery to brothy and savory profile, ideal for different meals.
