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Blue Cheese vs Langres Cheese
Blue Cheese
Langres Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Langres Cheese, including:
- "What is the difference between Blue Cheese and Langres Cheese?"
- "Is Blue Cheese and Langres Cheese the same?"
- "How does Blue Cheese compare to Langres Cheese cheese?"
- "How does the taste of Blue Cheese compare to Langres Cheese?"
- "Is Blue Cheese or Langres Cheese better?"
Blue Cheese Overview
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.
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Langres Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Langres Cheese has a PDO (2009), PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Langres Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Langres's texture can be described as "semisoft".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Langres Cheese has a color of orange and comes in cylindrical .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Langres Cheese's rind is described as soft, orange .
Ranking
Blue is ranked #3 out of 996 types based on community views. Langres is ranked #59 out of 996 types based on community views.
Pairing Comparison
| Blue | Langres | |
|---|---|---|
| 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 | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Vinho Verde |
For more details, check the full pairing guides on the Blue and Langres pages.
Side-by-Side Comparison Table
| Blue Cheese | Langres Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Plateau De Langres, Champagne Region |
| Certification | Not Specified | PDO (2009), PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Soft, orange |
| Texture | Crumbly, Creamy, Semi-Soft | Semisoft |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Creamy, nutty |
| Aroma | Strong, Pungent, Earthy, Funky | Creamy aromas |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Orange |
| Forms | Wheel, Block, Wedge, Crumbles | Cylindrical |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semisoft consistency, Langres might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Langres offers a creamy, nutty profile, ideal for different meals.
