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Blue Cheese vs Colby-Jack Cheese
Blue Cheese
Colby-Jack Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Colby-Jack Cheese, including:
- "What is the difference between Blue Cheese and Colby-Jack Cheese?"
- "Is Blue Cheese and Colby-Jack Cheese the same?"
- "How does Blue Cheese compare to Colby-Jack Cheese cheese?"
- "How does the taste of Blue Cheese compare to Colby-Jack Cheese?"
- "Is Blue Cheese or Colby-Jack 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.
Colby-Jack Cheese Overview
Colby-Jack, or Co-jack, is a blend of Colby and Monterey Jack cheeses. It features a marbled mix of orange and white cheese, combining the mild flavor of Colby with the creamy texture of Monterey Jack. This cheese is particularly popular in the United States and is often used in cooking for its excellent melting properties.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Colby-Jack Cheese originated from United States.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Colby-Jack Cheese is made with cow milk that is typically pasteurized.
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". Colby-Jack's texture can be described as "semi-hard, processed".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky".
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 .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Colby-Jack is ranked #102 out of 996 types based on community views.
Pairing Comparison
| Blue | Colby-Jack | |
|---|---|---|
| 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 | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Colby-Jack pages.
Side-by-Side Comparison Table
| Blue Cheese | Colby-Jack Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard, processed |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Not Specified |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| 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 semi-hard, processed consistency, Colby-Jack might be the better pick.
