Blue Cheese vs Maredsous Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Maredsous Cheese is soft and made from cow milk, originating in Belgium.
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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 Maredsous Cheese?
Maredsous is a semi-hard, loaf-shaped cow's milk cheese with a brine-washed orange rind and a pungent aroma. It is known for hand washing every two days and a 22-day cellar maturation.
What's the Difference Between Blue Cheese and Maredsous Cheese?
- Origin: Blue Cheese (France), Maredsous Cheese (Belgium)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Maredsous Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Maredsous Cheese (soft)
- Rind: Blue Cheese (Natural), Maredsous Cheese (washed)
- Aging: Blue Cheese (Typically aged 2-6 months), Maredsous Cheese (22 days)
Side-by-Side Comparison
| Blue Cheese | Maredsous Cheese | |
|---|---|---|
| Country of Origin | France | Belgium |
| Specific Origin | — | France |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Soft |
| Rind | Natural | Washed |
| Aging | Typically aged 2-6 months | 22 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Taste Comparison: Does Blue Cheese Taste Like Maredsous Cheese?
Their flavor profiles are distinct. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Maredsous Cheese's pungent. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Maredsous Cheese at 22 days.
Can You Substitute Blue Cheese for Maredsous Cheese?
Blue Cheese can stand in for Maredsous 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 soft.
Which Is Better, Blue Cheese or Maredsous 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 soft profile, Maredsous Cheese is the better fit.
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Frequently Asked Questions
Is Blue Cheese the same as Maredsous Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Maredsous Cheese comes from Belgium. Blue Cheese is made from cow, goat, or sheep milk; Maredsous Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Maredsous Cheese 22 days.
Is Blue Cheese similar to Maredsous Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Maredsous Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Maredsous Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Maredsous Cheese made of?
Maredsous Cheese is made from cow milk. It's typically aged 22 days. It originates in Belgium.
Which should I choose, Blue Cheese or Maredsous Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Maredsous Cheese is soft.