Blue Cheese vs Fromage de Herve Cheese

Q: Is Blue Cheese the same as Fromage de Herve Cheese?

No. Blue Cheese and Fromage de Herve Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Fromage de Herve Cheese?

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

Q: Which should I choose, Blue Cheese or Fromage de Herve 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 Fromage de Herve Cheese is homogeneous, firm, unctuous and made from cow 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 Fromage de Herve Cheese?

Fromage de Herve is a Belgian washed-rind soft cheese made from raw cow's milk in the Herve area near Liege. Produced since the 15th century, it is best known for the powerful smell it develops as Brevibacterium linens works on the rind.

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

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.

Which is your favorite?

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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.