Blue Cheese vs Livarot Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Livarot Cheese is chewy, melts in the mouth and made from cow milk, originating in France.

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 Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

What's the Difference Between Blue Cheese and Livarot Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Livarot Cheese (cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Livarot Cheese (Chewy, Melts in the mouth)
• Rind: Blue Cheese (Natural), Livarot Cheese (Sticky, Orangey)
• Aging: Blue Cheese (Typically aged 2-6 months), Livarot Cheese (21 days)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Livarot Cheese (Pungent)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Livarot Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Livarot Cheese brings pungent character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Livarot Cheese's pungent animalian. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Livarot Cheese at 21 days.

Can You Substitute Blue Cheese for Livarot Cheese?

Blue Cheese can stand in for Livarot 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 chewy, melts in the mouth. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Livarot Cheese brings pungent notes.

Which Is Better, Blue Cheese or Livarot 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 chewy, melts in the mouth profile, Livarot Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Livarot Cheese fits dishes calling for pungent.

Frequently Asked Questions

Is Blue Cheese the same as Livarot Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Livarot Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Livarot Cheese 21 days.

Is Blue Cheese similar to Livarot Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Livarot Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Livarot Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Livarot Cheese is pungent. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Livarot Cheese is closer to pungent animalian.

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 Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

Which should I choose, Blue Cheese or Livarot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Livarot Cheese is chewy, melts in the mouth.