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?
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.
What Is Kanterkaas Cheese?
Kanterkaas is a traditional hard cheese from Friesland and the Westerkwartier in the Netherlands. It has a flat cylindrical shape with a sharp edge where the side meets the base and a rounded edge on top. The cheese comes in two fat content categories: 20+ (20-25% fat in dry matter) and 40+ (40-44% fat in dry matter). It has a firm to hard texture, making it suitable for grating over time. The flavor is pleasant and ranges from sharp to strong, depending on its age. Its color varies from ivory to yellow or greenish-yellow, with a close texture and limited eye formation. The rind is smooth, impervious, and can be natural or coated in colorless or yellow material. It is made using pasteurized milk, calf or cattle rennet, and ripened for at least four weeks.
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) |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Kanterkaas Cheese | |
|---|---|---|
| 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 | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Kanterkaas Cheese
Blue Cheese
Kanterkaas Cheese
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. 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).
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.
See full profiles: Blue Cheese and Kanterkaas Cheese.