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Blue Cheese vs Emmental Cheese
Blue Cheese
Emmental Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Emmental Cheese, including:
- "What is the difference between Blue Cheese and Emmental Cheese?"
- "Is Blue Cheese and Emmental Cheese the same?"
- "How does Blue Cheese compare to Emmental Cheese cheese?"
- "How does the taste of Blue Cheese compare to Emmental Cheese?"
- "Is Blue Cheese or Emmental 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.
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Emmental Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Emmental Cheese has a PDO (2004).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Emmental Cheese is made with cow milk that is typically raw.
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". Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Emmental Cheese has a nutty, sweet taste.
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 . Emmental Cheese has a color of yellow , comes in round loaves and has an aging period of 4 months to over 1 year .
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. Emmental is ranked #15 out of 996 types based on community views.
Pairing Comparison
| Blue | Emmental | |
|---|---|---|
| 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 | Dijon Mustard |
For more details, check the full pairing guides on the Blue and Emmental pages.
Side-by-Side Comparison Table
| Blue Cheese | Emmental Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Not Specified | Emmental, Canton Of Bern |
| Certification | Not Specified | PDO (2004) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Fat Content | Around 25-35% | Minimum of 45% (dry matter) |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Hard or medium-hard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty, sweet |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Round loaves |
| Age | Typically aged 2-6 months | 4 months to over 1 year |
| 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 hard or medium-hard consistency, Emmental might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Emmental offers a nutty, sweet profile, ideal for different meals.
