Blue Cheese vs Civray Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Civray Cheese is soft, artisan and made from goat milk, originating in France.
What Is Blue Cheese?
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.
What Is Civray Cheese?
Civray is a soft artisan cheese from France made from unpasteurized goat's milk. It has a pale yellow color and a natural rind. The cheese offers a pleasant aroma and a flavor profile that balances acidic and sweet notes. With a fat content of 45%, Civray has a creamy texture that is characteristic of many goat's milk cheeses. Its soft consistency makes it an excellent choice for spreading on crusty bread or enjoying as part of a cheese platter.
What's the Difference Between Blue Cheese and Civray Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Civray Cheese (goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Civray Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Civray Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), Civray Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Civray Cheese (acidic, sweet)
Side-by-Side Comparison
| Blue Cheese | Civray Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Acidic, sweet |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Civray Cheese | |
|---|---|---|
| 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 | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Civray Cheese
Blue Cheese
Civray Cheese
Taste Comparison: Does Blue Cheese Taste Like Civray Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Civray Cheese brings acidic, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Civray Cheese's pleasant.
Can You Substitute Blue Cheese for Civray Cheese?
Blue Cheese can stand in for Civray 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 Civray Cheese brings acidic, sweet notes.
Which Is Better, Blue Cheese or Civray 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, Civray Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Civray Cheese fits dishes calling for acidic, sweet.
Frequently Asked Questions
Is Blue Cheese the same as Civray Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Civray Cheese uses goat.
Is Blue Cheese similar to Civray Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Civray Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Civray Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Civray Cheese is acidic, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Civray Cheese is closer to pleasant.
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 Civray Cheese made of?
Civray Cheese is made from goat milk (unpasteurized). It originates in France.
Which should I choose, Blue Cheese or Civray Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Civray Cheese is soft, artisan.
See full profiles: Blue Cheese and Civray Cheese.