Blue Cheese vs Farmer's Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Farmer's Cheese is soft and made from cow, goat, or sheep milk.
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 Farmer's Cheese?
Farmer's cheese is pressed curds, an unripened cheese made by adding rennet and a bacterial starter to milk. It comes from cow, sheep or goat milk, and the style ranges from pressed cottage cheese to a firm wheel close to Monterey Jack.
What's the Difference Between Blue Cheese and Farmer's Cheese?
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Farmer's Cheese (soft)
- Rind: Blue Cheese (Natural), Farmer's Cheese (natural)
- Aging: Blue Cheese (Typically aged 2-6 months), Farmer's Cheese (unripened)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Farmer's Cheese (creamy)
Side-by-Side Comparison
| Blue Cheese | Farmer's Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Soft |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | Unripened |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Creamy |
Taste Comparison: Does Blue Cheese Taste Like Farmer's Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Farmer's Cheese brings creamy character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Farmer's Cheese at unripened.
Can You Substitute Blue Cheese for Farmer's Cheese?
In most recipes, Blue Cheese and Farmer's Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Farmer's Cheese brings creamy notes.
Which Is Better, Blue Cheese or Farmer's 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 soft profile, Farmer's Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Farmer's Cheese fits dishes calling for creamy.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Farmer's Cheese?
No, they're distinct cheeses. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Farmer's Cheese unripened.
Is Blue Cheese similar to Farmer's Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Blue Cheese for Farmer's Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Farmer's Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Farmer's Cheese is creamy.
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 Farmer's Cheese made of?
Farmer's Cheese is made from cow, goat, or sheep milk, using animal rennet. It's typically aged unripened.
Which should I choose, Blue Cheese or Farmer's Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Farmer's Cheese is soft.