Blue Cheese vs Monastery Cheeses
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Monastery Cheeses is soft, semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.
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 Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What's the Difference Between Blue Cheese and Monastery Cheeses?
- Origin: Blue Cheese (France), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Monastery Cheeses (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Monastery Cheeses (pasteurized or unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Monastery Cheeses (soft, semi-soft, brined)
- Rind: Blue Cheese (Natural), Monastery Cheeses (washed)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Monastery Cheeses (mild, pungent)
Side-by-Side Comparison
| Blue Cheese | Monastery Cheeses | |
|---|---|---|
| Country of Origin | France | Belgium, Canada, France, Switzerland And United States |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, semi-soft, brined |
| Rind | Natural | Washed |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Monastery Cheeses | |
|---|---|---|
| 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 Monastery Cheeses
Blue Cheese
Monastery Cheeses
Taste Comparison: Does Blue Cheese Taste Like Monastery Cheeses?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Monastery Cheeses brings mild, pungent character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Monastery Cheeses's pungent, strong.
Can You Substitute Blue Cheese for Monastery Cheeses?
Blue Cheese can stand in for Monastery Cheeses 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, semi-soft, brined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Monastery Cheeses brings mild, pungent notes.
Which Is Better, Blue Cheese or Monastery Cheeses?
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, semi-soft, brined profile, Monastery Cheeses is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Monastery Cheeses fits dishes calling for mild, pungent.
Frequently Asked Questions
Is Blue Cheese the same as Monastery Cheeses?
No, they're distinct cheeses. Blue Cheese originates in France, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States. Blue Cheese is made from cow, goat, or sheep milk; Monastery Cheeses uses cow.
Is Blue Cheese similar to Monastery Cheeses?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Monastery Cheeses?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Monastery Cheeses?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Monastery Cheeses is mild, pungent. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Monastery Cheeses is closer to pungent, strong.
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 Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
Which should I choose, Blue Cheese or Monastery Cheeses?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Monastery Cheeses is soft, semi-soft, brined.
See full profiles: Blue Cheese and Monastery Cheeses.