Blue Cheese vs Montasio Cheese
Blue Cheese
Montasio Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.
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 Montasio Cheese?
Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.
What's the Difference Between Blue Cheese and Montasio Cheese?
- Origin: Blue Cheese (France), Montasio Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Montasio Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Montasio Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Montasio Cheese (Elastic to crumbly and hard)
- Aging: Blue Cheese (Typically aged 2-6 months), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)
Side-by-Side Comparison
| Blue Cheese | Montasio Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Elastic to crumbly and hard |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, creamy, and fruity to savory, piquant, with hints of spice |
Taste Comparison: Does Blue Cheese Taste Like Montasio Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Montasio Cheese's aromatic, pleasant. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Can You Substitute Blue Cheese for Montasio Cheese?
Blue Cheese can stand in for Montasio 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 elastic to crumbly and hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.
Which Is Better, Blue Cheese or Montasio 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 elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Montasio Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Montasio Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Montasio Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Is Blue Cheese similar to Montasio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Montasio Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Montasio Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Montasio Cheese is closer to aromatic, pleasant.
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 Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
Which should I choose, Blue Cheese or Montasio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Montasio Cheese is elastic to crumbly and hard.