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Blue Cheese vs Monterey Jack Cheese
Blue Cheese
Monterey Jack Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Monterey Jack Cheese, including:
- "What is the difference between Blue Cheese and Monterey Jack Cheese?"
- "Is Blue Cheese and Monterey Jack Cheese the same?"
- "How does Blue Cheese compare to Monterey Jack Cheese cheese?"
- "How does the taste of Blue Cheese compare to Monterey Jack Cheese?"
- "Is Blue Cheese or Monterey Jack Cheese better?"
Blue Cheese Overview
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.
Monterey Jack Cheese Overview
Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Monterey Jack Cheese originated from Mexico and United States.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Monterey Jack Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of around 30-50%. Monterey Jack's texture can be described as "mild to firm".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Monterey Jack Cheese has a mild to full-flavored taste. Monterey Jack's aroma can be described as "aromatic".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Monterey Jack Cheese has a color of cream to golden and has an aging period of six weeks to ten months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Monterey Jack Cheese uses animal rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Monterey Jack is ranked #17 out of 996 types based on community views.
Pairing Comparison
| Blue | Monterey Jack | |
|---|---|---|
| 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 | Macaroni and Cheese, Pulled Pork, Tacos |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Clam Chowder, Pastrami |
For more details, check the full pairing guides on the Blue and Monterey Jack pages.
Side-by-Side Comparison Table
| Blue Cheese | Monterey Jack Cheese | |
|---|---|---|
| Country of Origin | France | Mexico And United States |
| Specific Origin | Not Specified | Monterey County, California |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Not less than 50% on a dry basis |
| Moisture Content | Around 30-50% | Not more than 44% |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Mild to firm |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild to full-flavored |
| Aroma | Strong, Pungent, Earthy, Funky | Aromatic |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Cream to golden |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Six weeks to ten months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a mild to firm consistency, Monterey Jack might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Monterey Jack offers a mild to full-flavored profile, ideal for different meals.
