Blue Cheese vs Mohant Cheese
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?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Mohant Cheese?
Mohant is a unique soft cheese from the Bohinj region of Slovenia. It is known for its strong, pungent aroma and creamy, slightly tangy taste. Mohant is traditionally made from cow's milk and has a distinctive yellow to orange rind.
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 |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Mohant Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Mohant Cheese
Blue Cheese
Mohant Cheese
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.
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.
See full profiles: Blue Cheese and Mohant Cheese.