Blue Cheese vs Forsterkase Cheese

Q: Is Blue Cheese the same as Forsterkase Cheese?

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

Q: Can I substitute Blue Cheese for Forsterkase Cheese?

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

Q: Which should I choose, Blue Cheese or Forsterkase 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 is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Forsterkase Cheese is semi-soft, artisan and made from cow milk, originating in Switzerland.

What Is Blue Cheese?

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.

What Is Forsterkase Cheese?

Forsterkase is a semi-soft, artisan cheese made from unpasteurized cow's milk in Sankt Gallen, Krümmenswil, Switzerland. It has an ivory color and a mold-ripened rind that contributes to its pungent and stinky aroma. The flavor profile of Forsterkase is floral, spicy, and woody, providing a rich taste experience. Its texture is smooth and creamy, making it easy to slice and enjoy. Known also as Försterkäse or Krümmenswiler Försterkäse, this cheese is a fine example of traditional Swiss cheesemaking. It's best enjoyed with crusty bread or paired with a robust wine to complement its bold flavors.

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

Origin: Blue Cheese (France), Forsterkase Cheese (Switzerland)
Milk type: Blue Cheese (Cow, Sheep, Goat), Forsterkase Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Forsterkase Cheese (unpasteurized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Forsterkase Cheese (semi-soft, artisan)
Rind: Blue Cheese (Natural), Forsterkase Cheese (mold ripened)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Forsterkase Cheese (floral, spicy, woody)

Side-by-Side Comparison

	Blue Cheese	Forsterkase Cheese
Country of Origin	France	Switzerland
Specific Origin	—	Sankt Gallen, Krümmenswil
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Unpasteurized
Texture	Crumbly, Creamy, Semi-Soft	Semi-soft, artisan
Rind	Natural	Mold ripened
Aging	Typically aged 2-6 months	—
Taste	Sharp, Tangy, Savory, Salty, Pungent	Floral, spicy, woody

Taste Comparison: Does Blue Cheese Taste Like Forsterkase Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Forsterkase Cheese brings floral, spicy, woody character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Forsterkase Cheese's pungent, stinky.

Can You Substitute Blue Cheese for Forsterkase Cheese?

Blue Cheese can stand in for Forsterkase 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 semi-soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Forsterkase Cheese brings floral, spicy, woody notes.

Which Is Better, Blue Cheese or Forsterkase 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 semi-soft, artisan profile, Forsterkase Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Forsterkase Cheese fits dishes calling for floral, spicy, woody.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Blue Cheese the same as Forsterkase Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Forsterkase Cheese comes from Switzerland. Blue Cheese is made from cow, goat, or sheep milk; Forsterkase Cheese uses cow.

Is Blue Cheese similar to Forsterkase Cheese?

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

Can I substitute Blue Cheese for Forsterkase Cheese?

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

Does Blue Cheese taste like Forsterkase Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Forsterkase Cheese is floral, spicy, woody. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Forsterkase Cheese is closer to pungent, stinky.

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 Forsterkase Cheese made of?

Forsterkase Cheese is made from cow milk (unpasteurized). It originates in Switzerland.

Which should I choose, Blue Cheese or Forsterkase Cheese?

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