Blue Cheese vs Kanterkaas Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Kanterkaas Cheese is firm to hard and made from cow milk, originating in Netherlands.
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 Kanterkaas Cheese?
Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.
What's the Difference Between Blue Cheese and Kanterkaas Cheese?
- Origin: Blue Cheese (France), Kanterkaas Cheese (Netherlands)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Kanterkaas Cheese (Cow)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Kanterkaas Cheese (Pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Kanterkaas Cheese (Firm to hard)
- Rind: Blue Cheese (Natural), Kanterkaas Cheese (Natural or coated (colorless/yellow))
- Aging: Blue Cheese (Typically aged 2-6 months), Kanterkaas Cheese (Minimum 4 weeks)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))
Side-by-Side Comparison
| Blue Cheese | Kanterkaas Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | — | Friesland And Westerkwartier |
| Milk Type | Cow, Sheep, Goat | Cow |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Firm to hard |
| Rind | Natural | Natural or coated (colorless/yellow) |
| Aging | Typically aged 2-6 months | Minimum 4 weeks |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Pleasant, sharp to strong (varies with age) |
Taste Comparison: Does Blue Cheese Taste Like Kanterkaas Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Kanterkaas Cheese's aromatic, pleasant. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Kanterkaas Cheese leans toward plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Kanterkaas Cheese at minimum 4 weeks.
Can You Substitute Blue Cheese for Kanterkaas Cheese?
Blue Cheese can stand in for Kanterkaas 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 to hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.
Which Is Better, Blue Cheese or Kanterkaas 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 to hard profile, Kanterkaas Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).
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Frequently Asked Questions
Is Blue Cheese the same as Kanterkaas Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Kanterkaas Cheese comes from Netherlands. Blue Cheese is made from cow, goat, or sheep milk; Kanterkaas Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Kanterkaas Cheese minimum 4 weeks.
Is Blue Cheese similar to Kanterkaas Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Kanterkaas Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Kanterkaas Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age). Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Kanterkaas Cheese is closer to aromatic, pleasant.
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 Kanterkaas Cheese made of?
Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.
Which should I choose, Blue Cheese or Kanterkaas Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Kanterkaas Cheese is firm to hard.