Blue Cheese vs Innes Brick Cheese

Q: Is Blue Cheese the same as Innes Brick Cheese?

No. Blue Cheese and Innes Brick Cheese are distinct cheeses from France and England, Great Britain and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Innes Brick Cheese?

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

Q: Which should I choose, Blue Cheese or Innes Brick 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 Innes Brick Cheese is semi-soft, artisan and made from goat milk, originating in England, Great Britain and United Kingdom.

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 Innes Brick Cheese?

Innes Brick is a semi-soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, in England. Its pale yellow interior is complemented by a mold-ripened rind, giving it a fresh, lactic aroma. The flavor is mild and milky with a touch of nuttiness, making it a pleasant choice for those who enjoy gentle goat cheeses. The texture is smooth and creamy, which pairs well with crusty bread or fresh fruits. This cheese offers a simple yet satisfying taste experience, ideal for both casual snacking and refined cheese boards.

What's the Difference Between Blue Cheese and Innes Brick Cheese?

Origin: Blue Cheese (France), Innes Brick Cheese (England, Great Britain and United Kingdom)
Milk type: Blue Cheese (Cow, Sheep, Goat), Innes Brick Cheese (goat's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Innes Brick Cheese (unpasteurized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Innes Brick Cheese (semi-soft, artisan)
Rind: Blue Cheese (Natural), Innes Brick Cheese (mold ripened)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Innes Brick Cheese (mild, milky, nutty)

Side-by-Side Comparison

	Blue Cheese	Innes Brick Cheese
Country of Origin	France	England, Great Britain And United Kingdom
Specific Origin	—	Near Tamworth, Staffordshire
Milk Type	Cow, Sheep, Goat	Goat's milk
Milk Treatment	Pasteurized or Raw	Unpasteurized
Texture	Crumbly, Creamy, Semi-Soft	Semi-soft, artisan
Rind	Natural	Mold ripened
Aging	Typically aged 2-6 months	—
Taste	Sharp, Tangy, Savory, Salty, Pungent	Mild, milky, nutty

Taste Comparison: Does Blue Cheese Taste Like Innes Brick Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Innes Brick Cheese brings mild, milky, nutty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Innes Brick Cheese's fresh, lactic.

Can You Substitute Blue Cheese for Innes Brick Cheese?

Blue Cheese can stand in for Innes Brick 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-soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Innes Brick Cheese brings mild, milky, nutty notes.

Which Is Better, Blue Cheese or Innes Brick 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-soft, artisan profile, Innes Brick Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Innes Brick Cheese fits dishes calling for mild, milky, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Innes Brick Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Innes Brick Cheese comes from England, Great Britain and United Kingdom. Blue Cheese is made from cow, goat, or sheep milk; Innes Brick Cheese uses goat.

Is Blue Cheese similar to Innes Brick Cheese?

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

Can I substitute Blue Cheese for Innes Brick Cheese?

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

Does Blue Cheese taste like Innes Brick Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Innes Brick Cheese is mild, milky, nutty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Innes Brick Cheese is closer to fresh, lactic.

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 Innes Brick Cheese made of?

Innes Brick Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

Which should I choose, Blue Cheese or Innes Brick Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Innes Brick Cheese is semi-soft, artisan.