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Blue Cheese vs Cream Cheese
Blue Cheese
Cream Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Cream Cheese, including:
- "What is the difference between Blue Cheese and Cream Cheese?"
- "Is Blue Cheese and Cream Cheese the same?"
- "How does Blue Cheese compare to Cream Cheese cheese?"
- "How does the taste of Blue Cheese compare to Cream Cheese?"
- "Is Blue Cheese or Cream 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.
Cream Cheese Overview
Cream cheese is a fresh, soft cheese made primarily from cow's milk. It is typically pasteurized and has a smooth, spreadable texture. The flavor profile is creamy, mild, and slightly sweet, making it a versatile addition to both savory and sweet dishes. It is white in color and lacks a rind, which contributes to its smooth and appealing appearance. Commonly used as a spread on bagels or as a base for cheesecakes and dips, cream cheese is a staple in many kitchens. Its fresh and pleasant aroma enhances its appeal for a variety of culinary applications. Additionally, flavored versions, such as fruit cream cheese, are also popular.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Cream 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. Cream Cheese is made with cow milk that is typically pasteurized or unpasteurized.
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". Cream Cheese's texture can be described as "fresh soft, 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". Cream Cheese has a creamy, mild, sweet taste. Cream Cheese's aroma can be described as "fresh, pleasant".
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 . Cream Cheese has a color of white .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Cream Cheese's rind is described as rindless .
Ranking
Blue is ranked #3 out of 996 types based on community views. Cream Cheese is ranked #190 out of 996 types based on community views.
Pairing Comparison
| Blue | Cream 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 | Ginger, Salmon, Seaweed, Shrimp |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Cod, Green Tea |
For more details, check the full pairing guides on the Blue and Cream Cheese pages.
Side-by-Side Comparison Table
| Blue Cheese | Cream 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 or unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Rindless |
| Texture | Crumbly, Creamy, Semi-Soft | Fresh soft, processed |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Creamy, mild, sweet |
| Aroma | Strong, Pungent, Earthy, Funky | Fresh, pleasant |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| 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 fresh soft, processed consistency, Cream Cheese might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Cream Cheese offers a creamy, mild, sweet profile, ideal for different meals.
