Blue Cheese vs Mohant Cheese

Q: Is Blue Cheese the same as Mohant Cheese?

No. Blue Cheese and Mohant Cheese are distinct cheeses from France and Slovenia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Mohant Cheese?

In most recipes you can swap Blue Cheese for Mohant Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Mohant Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Mohant Cheese is dense, spreadable, and creamy 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, Sheep, Goat), Mohant Cheese (Cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Mohant Cheese (Raw)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Mohant Cheese (Dense, spreadable, and creamy)
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

	Blue Cheese	Mohant Cheese
Country of Origin	France	Slovenia
Specific Origin	—	Bohinj Valley
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Raw
Texture	Crumbly, Creamy, Semi-Soft	Dense, spreadable, and creamy
Rind	Natural	—
Aging	Typically aged 2-6 months	1 to 2 months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Tangy, sharp, and can be slightly bitter

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 crumbly, creamy, semi-soft bite and body where the recipe calls for dense, spreadable, and creamy. 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 crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a dense, spreadable, and creamy 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.

Which is your favorite?

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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 crumbly, creamy, semi-soft, while Mohant Cheese is dense, spreadable, and creamy.