Blue Cheese vs Latteria Navel Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Latteria Navel Cheese is hard, soft-ripened and made from cow milk, originating in Italy.
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 Latteria Navel Cheese?
Latteria Navel is a cheese from the Friuli-Venezia Giulia and Veneto regions of Italy. Made from pasteurized cow's milk, it features a hard, soft-ripened texture. The cheese has a straw-colored interior and a natural rind. It is known for its full-flavored taste and aromatic scent. This cheese is traditionally enjoyed as part of an antipasto platter or paired with crusty bread and a glass of wine. Its rich flavors make it a popular choice among cheese enthusiasts looking for something flavorful and aromatic.
What's the Difference Between Blue Cheese and Latteria Navel Cheese?
- Origin: Blue Cheese (France), Latteria Navel Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Latteria Navel Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Latteria Navel Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Latteria Navel Cheese (hard, soft-ripened)
- Rind: Blue Cheese (Natural), Latteria Navel Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Latteria Navel Cheese (full-flavored)
Side-by-Side Comparison
| Blue Cheese | Latteria Navel Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Friuli-Venezia Giulia And The Veneto |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, soft-ripened |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Full-flavored |
Taste Comparison: Does Blue Cheese Taste Like Latteria Navel Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Latteria Navel Cheese brings full-flavored character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Latteria Navel Cheese's aromatic.
Can You Substitute Blue Cheese for Latteria Navel Cheese?
Blue Cheese can stand in for Latteria Navel 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 hard, soft-ripened. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Latteria Navel Cheese brings full-flavored notes.
Which Is Better, Blue Cheese or Latteria Navel 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 hard, soft-ripened profile, Latteria Navel Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Latteria Navel Cheese fits dishes calling for full-flavored.
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Frequently Asked Questions
Is Blue Cheese the same as Latteria Navel Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Latteria Navel Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Latteria Navel Cheese uses cow.
Is Blue Cheese similar to Latteria Navel Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Latteria Navel Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Latteria Navel Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Latteria Navel Cheese is full-flavored. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Latteria Navel Cheese is closer to aromatic.
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 Latteria Navel Cheese made of?
Latteria Navel Cheese is made from cow milk (pasteurized). It originates in Italy.
Which should I choose, Blue Cheese or Latteria Navel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Latteria Navel Cheese is hard, soft-ripened.