Blue Cheese vs Cream Cheese

Q: Is Blue Cheese the same as Cream Cheese?

No. Blue Cheese and Cream Cheese are distinct cheeses from France and United States respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Cream Cheese?

In most recipes you can swap Blue Cheese for Cream Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Cream Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Blue Cheese

Cream Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Cream Cheese is fresh soft, processed and made from cow milk, originating in United States.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Cream Cheese?

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

What's the Difference Between Blue Cheese and Cream Cheese?

Origin: Blue Cheese (France), Cream Cheese (United States)
Milk type: Blue Cheese (Cow, Sheep, Goat), Cream Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Cream Cheese (pasteurized or unpasteurized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Cream Cheese (fresh soft, processed)
Rind: Blue Cheese (Natural), Cream Cheese (rindless)
Aging: Blue Cheese (Typically aged 2-6 months), Cream Cheese (unripened, eaten fresh)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Cream Cheese (creamy, mild, sweet)

Side-by-Side Comparison

	Blue Cheese	Cream Cheese
Country of Origin	France	United States
Specific Origin	—	Chester, New York, The U.S.
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Pasteurized or unpasteurized
Texture	Crumbly, Creamy, Semi-Soft	Fresh soft, processed
Rind	Natural	Rindless
Aging	Typically aged 2-6 months	Unripened, eaten fresh
Taste	Sharp, Tangy, Savory, Salty, Pungent	Creamy, mild, sweet

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

	Blue Cheese	Cream Cheese
Pairs well with	Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb and more	Ginger, Salmon, Seaweed, Shrimp, Cod, Green Tea

Taste Comparison: Does Blue Cheese Taste Like Cream Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cream Cheese brings creamy, mild, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Cream Cheese's fresh, pleasant. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Cream Cheese at unripened, eaten fresh.

Can You Substitute Blue Cheese for Cream Cheese?

Blue Cheese can stand in for Cream 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 fresh soft, processed. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Cream Cheese brings creamy, mild, sweet notes.

Which Is Better, Blue Cheese or Cream 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 fresh soft, processed profile, Cream Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Cream Cheese fits dishes calling for creamy, mild, sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Blue Cheese the same as Cream Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Cream Cheese comes from United States. Blue Cheese is made from cow, goat, or sheep milk; Cream Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Cream Cheese unripened, eaten fresh.

Is Blue Cheese similar to Cream Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Cream Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Cream Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cream Cheese is creamy, mild, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Cream Cheese is closer to fresh, 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 Cream Cheese made of?

Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.

Which should I choose, Blue Cheese or Cream Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Cream Cheese is fresh soft, processed.