Blue Cheese vs Fourme de Montbrison Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Fourme de Montbrison Cheese is dry, slightly rough and made from cow 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 Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

What's the Difference Between Blue Cheese and Fourme de Montbrison Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Fourme de Montbrison Cheese (Cow’s milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Fourme de Montbrison Cheese (Dry, slightly rough)
• Rind: Blue Cheese (Natural), Fourme de Montbrison Cheese (Fine orangey rind)
• Aging: Blue Cheese (Typically aged 2-6 months), Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Fourme de Montbrison Cheese (Mild, refined)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Fourme de Montbrison Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fourme de Montbrison Cheese brings mild, refined character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Fourme de Montbrison Cheese's mountainous terrain, heather, gentian. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Fourme de Montbrison Cheese leans toward dry texture, discreetly blue-veined, marbled aspect. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation.

Can You Substitute Blue Cheese for Fourme de Montbrison Cheese?

Blue Cheese can stand in for Fourme de Montbrison 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 dry, slightly rough. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Fourme de Montbrison Cheese brings mild, refined notes.

Which Is Better, Blue Cheese or Fourme de Montbrison 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 dry, slightly rough profile, Fourme de Montbrison Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Fourme de Montbrison Cheese fits dishes calling for mild, refined.

Frequently Asked Questions

Is Blue Cheese the same as Fourme de Montbrison Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Fourme de Montbrison Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Fourme de Montbrison Cheese minimum 28 days after renneting, longer for full maturation.

Is Blue Cheese similar to Fourme de Montbrison Cheese?

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

Can I substitute Blue Cheese for Fourme de Montbrison Cheese?

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

Does Blue Cheese taste like Fourme de Montbrison Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fourme de Montbrison Cheese is mild, refined. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Fourme de Montbrison Cheese is closer to mountainous terrain, heather, gentian.

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 Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. It originates in France.

Which should I choose, Blue Cheese or Fourme de Montbrison Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Fourme de Montbrison Cheese is dry, slightly rough.