Blue Cheese vs Kanafeh Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Kanafeh Cheese is soft, originating in Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey.
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 Kanafeh Cheese?
Knafeh is an Arab dessert of spun kadayif pastry layered with soft white cheese and soaked in sugar syrup. Nablus in Palestine is known for its version, made with the city's firm, salty Nabulsi cheese and served hot under crushed pistachios.
What's the Difference Between Blue Cheese and Kanafeh Cheese?
- Origin: Blue Cheese (France), Kanafeh Cheese (Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Kanafeh Cheese (soft)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Kanafeh Cheese (sweet)
Side-by-Side Comparison
| Blue Cheese | Kanafeh Cheese | |
|---|---|---|
| Country of Origin | France | Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria And Turkey |
| Specific Origin | — | Levant |
| Milk Type | Cow, Sheep, Goat | — |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Soft |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet |
Taste Comparison: Does Blue Cheese Taste Like Kanafeh Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kanafeh Cheese brings sweet character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Kanafeh Cheese leans toward sugar syrup with rose water or orange blossom water, salty cheese, crushed pistachio.
Can You Substitute Blue Cheese for Kanafeh Cheese?
Blue Cheese can stand in for Kanafeh 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 soft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Kanafeh Cheese brings sweet notes.
Which Is Better, Blue Cheese or Kanafeh 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 soft profile, Kanafeh Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Kanafeh Cheese fits dishes calling for sweet.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Kanafeh Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Kanafeh Cheese comes from Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey.
Is Blue Cheese similar to Kanafeh Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Kanafeh Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Kanafeh Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kanafeh Cheese is sweet.
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 Kanafeh Cheese made of?
Kanafeh Cheese is made from milk. It originates in Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey.
Which should I choose, Blue Cheese or Kanafeh Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Kanafeh Cheese is soft.