Blue Cheese vs Graddost Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Graddost Cheese is semi-hard, artisan and made from cow milk, originating in Sweden.
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 Graddost Cheese?
Gräddost is a Swedish semi-hard cow's milk cheese whose name means cream cheese. It tastes mild, creamy and slightly sour, is usually sold at 60% fat, and melts so well that Swedish pizzerias made it a standard in the 1970s.
What's the Difference Between Blue Cheese and Graddost Cheese?
- Origin: Blue Cheese (France), Graddost Cheese (Sweden)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Graddost Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Graddost Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Graddost Cheese (semi-hard, artisan)
- Rind: Blue Cheese (Natural), Graddost Cheese (none, ripened in Cryovac plastic film)
- Aging: Blue Cheese (Typically aged 2-6 months), Graddost Cheese (at least 4 weeks)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Graddost Cheese (nutty, tangy)
Side-by-Side Comparison
| Blue Cheese | Graddost Cheese | |
|---|---|---|
| Country of Origin | France | Sweden |
| Specific Origin | — | Sweden |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard, artisan |
| Rind | Natural | None, ripened in Cryovac plastic film |
| Aging | Typically aged 2-6 months | At least 4 weeks |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty, tangy |
Taste Comparison: Does Blue Cheese Taste Like Graddost Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Graddost Cheese brings nutty, tangy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Graddost Cheese's nutty. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Graddost Cheese leans toward mild, creamy and slightly sour, sometimes nutty. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Graddost Cheese at at least 4 weeks.
Can You Substitute Blue Cheese for Graddost Cheese?
Blue Cheese can stand in for Graddost 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-hard, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Graddost Cheese brings nutty, tangy notes.
Which Is Better, Blue Cheese or Graddost 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-hard, artisan profile, Graddost Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Graddost Cheese fits dishes calling for nutty, tangy.
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Frequently Asked Questions
Is Blue Cheese the same as Graddost Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Graddost Cheese comes from Sweden. Blue Cheese is made from cow, goat, or sheep milk; Graddost Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Graddost Cheese at least 4 weeks.
Is Blue Cheese similar to Graddost Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Graddost Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Graddost Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Graddost Cheese is nutty, tangy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Graddost Cheese is closer to nutty.
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 Graddost Cheese made of?
Graddost Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Sweden.
Which should I choose, Blue Cheese or Graddost Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Graddost Cheese is semi-hard, artisan.