Blue Cheese vs Figue Cheese

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

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 Figue Cheese?

Figue is a soft, artisan cheese made from unpasteurized goat's milk in the Provence region of France. It has a creamy white color and a natural rind. Known for its full-flavored and sour taste, Figue offers a rich experience for those who enjoy goat's milk cheeses. Its aromatic, milky scent enhances its appeal, making it a favorite among cheese enthusiasts. The cheese is often shaped like a small fig, which is reflected in its name. Enjoy it on a cheese board or paired with fresh bread and a glass of wine to appreciate its flavorful profile.

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

• Milk type: Blue Cheese (Cow, Sheep, Goat), Figue Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Figue Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Figue Cheese (soft, artisan)
• Rind: Blue Cheese (Natural), Figue Cheese (natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Figue Cheese (full-flavored, sour)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Figue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Figue Cheese brings full-flavored, sour character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Figue Cheese's aromatic, milky.

Can You Substitute Blue Cheese for Figue Cheese?

Blue Cheese can stand in for Figue 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 soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Figue Cheese brings full-flavored, sour notes.

Which Is Better, Blue Cheese or Figue 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, artisan profile, Figue Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Figue Cheese fits dishes calling for full-flavored, sour.

Frequently Asked Questions

Is Blue Cheese the same as Figue Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Figue Cheese uses goat.

Is Blue Cheese similar to Figue Cheese?

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

Can I substitute Blue Cheese for Figue Cheese?

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

Does Blue Cheese taste like Figue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Figue Cheese is full-flavored, sour. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Figue Cheese is closer to aromatic, milky.

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 Figue Cheese made of?

Figue Cheese is made from goat milk (unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Figue Cheese?

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