Blue Cheese vs Fromage de Herve Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Fromage de Herve Cheese is homogeneous, firm, unctuous and made from cow milk.
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 Fromage de Herve Cheese?
Fromage de Herve is a traditional soft cheese with a washed rind, originating from the Herve region in Belgium. It has been produced since the 15th century, with a history linked to local agricultural practices and the need to preserve milk. The cheese is made from cow's milk, which can be either untreated or pasteurized. It is known for its cube or parallelepiped shape and comes in various weights. The cheese has a minimum fat content of 45% in relation to dry matter. The ripening process involves washing the cheese regularly, which contributes to its distinctive rind and flavor. Fromage de Herve is protected by a designation of origin, ensuring it is produced and ripened within a specific geographical area.
What's the Difference Between Blue Cheese and Fromage de Herve Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Fromage de Herve Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Fromage de Herve Cheese (Untreated or pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Fromage de Herve Cheese (Homogeneous, firm, unctuous)
- Rind: Blue Cheese (Natural), Fromage de Herve Cheese (Washed rind, brown, slightly rosy)
- Aging: Blue Cheese (Typically aged 2-6 months), Fromage de Herve Cheese (Five to six weeks for "doux", two months for "piquant")
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Fromage de Herve Cheese (Mature, with varying degrees of ripeness)
Side-by-Side Comparison
| Blue Cheese | Fromage de Herve Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | Herve Region |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Untreated or pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Homogeneous, firm, unctuous |
| Rind | Natural | Washed rind, brown, slightly rosy |
| Aging | Typically aged 2-6 months | Five to six weeks for "doux", two months for "piquant" |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mature, with varying degrees of ripeness |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Fromage de Herve Cheese | |
|---|---|---|
| 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 | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Fromage de Herve Cheese
Blue Cheese
Fromage de Herve Cheese
Taste Comparison: Does Blue Cheese Taste Like Fromage de Herve Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fromage de Herve Cheese brings mature, with varying degrees of ripeness character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Fromage de Herve Cheese at five to six weeks for "doux", two months for "piquant".
Can You Substitute Blue Cheese for Fromage de Herve Cheese?
Blue Cheese can stand in for Fromage de Herve 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 homogeneous, firm, unctuous. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Fromage de Herve Cheese brings mature, with varying degrees of ripeness notes.
Which Is Better, Blue Cheese or Fromage de Herve 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 homogeneous, firm, unctuous profile, Fromage de Herve Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Fromage de Herve Cheese fits dishes calling for mature, with varying degrees of ripeness.
Frequently Asked Questions
Is Blue Cheese the same as Fromage de Herve Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Fromage de Herve Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Fromage de Herve Cheese five to six weeks for "doux", two months for "piquant".
Is Blue Cheese similar to Fromage de Herve Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Fromage de Herve Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Fromage de Herve Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fromage de Herve Cheese is mature, with varying degrees of ripeness.
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 Fromage de Herve Cheese made of?
Fromage de Herve Cheese is made from cow milk (untreated or pasteurized), using used to provoke curdling rennet. It's typically aged five to six weeks for "doux", two months for "piquant".
Which should I choose, Blue Cheese or Fromage de Herve Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Fromage de Herve Cheese is homogeneous, firm, unctuous.
See full profiles: Blue Cheese and Fromage de Herve Cheese.