Blue Cheese vs Idiazabal Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

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 Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

What's the Difference Between Blue Cheese and Idiazabal Cheese?

• Origin: Blue Cheese (France), Idiazabal Cheese (Spain)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Idiazabal Cheese (Sheep)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Idiazabal Cheese (Raw)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Blue Cheese (Natural), Idiazabal Cheese (Hard, smooth)
• Aging: Blue Cheese (Typically aged 2-6 months), Idiazabal Cheese (60 days)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Idiazabal Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Idiazabal Cheese brings intense, slightly piquant character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Idiazabal Cheese's lactic, roasted, animal, nutty, vegetable. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity.. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Idiazabal Cheese at 60 days.

Can You Substitute Blue Cheese for Idiazabal Cheese?

Blue Cheese can stand in for Idiazabal 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 firm, slightly elastic. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Blue Cheese or Idiazabal 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 firm, slightly elastic profile, Idiazabal Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Blue Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Idiazabal Cheese comes from Spain. Blue Cheese is made from cow, goat, or sheep milk; Idiazabal Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Idiazabal Cheese 60 days.

Is Blue Cheese similar to Idiazabal Cheese?

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

Can I substitute Blue Cheese for Idiazabal Cheese?

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

Does Blue Cheese taste like Idiazabal Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Idiazabal Cheese is intense, slightly piquant. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Idiazabal Cheese is closer to lactic, roasted, animal, nutty, vegetable.

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 Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

Which should I choose, Blue Cheese or Idiazabal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Idiazabal Cheese is firm, slightly elastic.