Blue Cheese vs Emmental Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Emmental Cheese is hard or medium-hard and made from cow milk, originating in Switzerland.

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 Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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

• Origin: Blue Cheese (France), Emmental Cheese (Switzerland)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Emmental Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Emmental Cheese (Raw)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Emmental Cheese (Hard or medium-hard)
• Rind: Blue Cheese (Natural), Emmental Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Emmental Cheese (4 months to over 1 year)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Emmental Cheese (Nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Emmental Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Emmental Cheese brings nutty, sweet character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Emmental Cheese leans toward characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Emmental Cheese at 4 months to over 1 year.

Can You Substitute Blue Cheese for Emmental Cheese?

Blue Cheese can stand in for Emmental 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 hard or medium-hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Emmental Cheese brings nutty, sweet notes.

Which Is Better, Blue Cheese or Emmental 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 hard or medium-hard profile, Emmental Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Emmental Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Blue Cheese the same as Emmental Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Emmental Cheese comes from Switzerland. Blue Cheese is made from cow, goat, or sheep milk; Emmental Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Emmental Cheese 4 months to over 1 year.

Is Blue Cheese similar to Emmental Cheese?

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

Can I substitute Blue Cheese for Emmental Cheese?

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

Does Blue Cheese taste like Emmental Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Emmental Cheese is nutty, sweet.

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 Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

Which should I choose, Blue Cheese or Emmental Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Emmental Cheese is hard or medium-hard.