Blue Cheese vs Mohant Cheese

Blue Cheese is a semi-soft, crumbly, creamy cow, goat, or sheep-milk cheese from France, while Mohant Cheese is semi-soft, creamy, elastic and made from cow milk, originating in Slovenia.

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 Mohant Cheese?

Mohant is a semi-soft cheese from Bohinj in Slovenia with protected geographical origin status. It is known for an aggressive smell and a sharp, piquant taste that stops short of burning and can turn slightly bitter.

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

• Origin: Blue Cheese (France), Mohant Cheese (Slovenia)
• Milk type: Blue Cheese (Cow's, sheep's or goat's milk), Mohant Cheese (Cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Mohant Cheese (Raw)
• Texture: Blue Cheese (Semi-soft, crumbly, creamy), Mohant Cheese (Semi-soft, creamy, elastic)
• Aging: Blue Cheese (Typically aged 2-6 months), Mohant Cheese (1 to 2 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Mohant Cheese (Tangy, sharp, and can be slightly bitter)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Mohant Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Mohant Cheese brings tangy, sharp, and can be slightly bitter character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Mohant Cheese's strong, distinctive. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Mohant Cheese leans toward result of proteolysis and lipolysis, known for its distinctive, strong smell. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Mohant Cheese at 1 to 2 months.

Can You Substitute Blue Cheese for Mohant Cheese?

Blue Cheese can stand in for Mohant Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, crumbly, creamy bite and body where the recipe calls for semi-soft, creamy, elastic. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Mohant Cheese brings tangy, sharp, and can be slightly bitter notes.

Which Is Better, Blue Cheese or Mohant Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, crumbly, creamy cheese, go with Blue Cheese. For a semi-soft, creamy, elastic profile, Mohant Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Mohant Cheese fits dishes calling for tangy, sharp, and can be slightly bitter.

Frequently Asked Questions

Is Blue Cheese the same as Mohant Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Mohant Cheese comes from Slovenia. Blue Cheese is made from cow, goat, or sheep milk; Mohant Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Mohant Cheese 1 to 2 months.

Is Blue Cheese similar to Mohant Cheese?

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

Can I substitute Blue Cheese for Mohant Cheese?

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

Does Blue Cheese taste like Mohant Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Mohant Cheese is tangy, sharp, and can be slightly bitter. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Mohant Cheese is closer to strong, distinctive.

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 Mohant Cheese made of?

Mohant Cheese is made from cow milk (raw), using animal rennet. It's typically aged 1 to 2 months. It originates in Slovenia.

Which should I choose, Blue Cheese or Mohant Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is semi-soft, crumbly, creamy, while Mohant Cheese is semi-soft, creamy, elastic.