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Blue Cheese vs Halloumi Cheese
Blue Cheese
Halloumi Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Halloumi Cheese, including:
- "What is the difference between Blue Cheese and Halloumi Cheese?"
- "Is Blue Cheese and Halloumi Cheese the same?"
- "How does Blue Cheese compare to Halloumi Cheese cheese?"
- "How does the taste of Blue Cheese compare to Halloumi Cheese?"
- "Is Blue Cheese or Halloumi Cheese better?"
Blue Cheese Overview
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.
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Halloumi Cheese originated from Cyprus.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Halloumi Cheese has a PDO (2014).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Halloumi Cheese is made with cow, goat, and sheep milk.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Halloumi's texture can be described as "semihard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Halloumi Cheese has a color of white to light yellow and has an aging period of 40 days .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Halloumi Cheese's rind is described as no rind , with animal rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Halloumi is ranked #97 out of 996 types based on community views.
Pairing Comparison
| Blue | Halloumi | |
|---|---|---|
| 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 | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Halloumi pages.
Side-by-Side Comparison Table
| Blue Cheese | Halloumi Cheese | |
|---|---|---|
| Country of Origin | France | Cyprus |
| Specific Origin | Not Specified | Cyprus |
| Certification | Not Specified | PDO (2014) |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized or Raw | Not Specified |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | No rind |
| Texture | Crumbly, Creamy, Semi-Soft | Semihard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, salty |
| Aroma | Strong, Pungent, Earthy, Funky | Strong |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White to light yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | 40 days |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semihard consistency, Halloumi might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Halloumi offers a mild, salty profile, ideal for different meals.
