Blue Cheese vs Nokkelost Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Nokkelost Cheese is semi-hard and made from cow milk, originating in Norway.
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 Nokkelost Cheese?
Nokkelost is a traditional Norwegian cheese made from cow's milk, known for its semi-hard texture and pale yellow color. It has a natural rind and a fat content of 45%. The flavor profile is nutty, spicy, and tangy, often achieved by the addition of spices like cumin and cloves. Nokkelost is sometimes also referred to as kuminost due to its spiced character. This cheese is a popular choice in Norway, where it is enjoyed both on its own and used in various dishes. It pairs well with hearty breads and is often sliced thin for sandwiches.
What's the Difference Between Blue Cheese and Nokkelost Cheese?
- Origin: Blue Cheese (France), Nokkelost Cheese (Norway)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Nokkelost Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Nokkelost Cheese (semi-hard)
- Rind: Blue Cheese (Natural), Nokkelost Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Nokkelost Cheese (nutty, spicy, tangy)
Side-by-Side Comparison
| Blue Cheese | Nokkelost Cheese | |
|---|---|---|
| Country of Origin | France | Norway |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty, spicy, tangy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Nokkelost 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 Nokkelost Cheese
Blue Cheese
Nokkelost Cheese
Taste Comparison: Does Blue Cheese Taste Like Nokkelost Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Nokkelost Cheese brings nutty, spicy, tangy character.
Can You Substitute Blue Cheese for Nokkelost Cheese?
Blue Cheese can stand in for Nokkelost 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 semi-hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Nokkelost Cheese brings nutty, spicy, tangy notes.
Which Is Better, Blue Cheese or Nokkelost 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 semi-hard profile, Nokkelost Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Nokkelost Cheese fits dishes calling for nutty, spicy, tangy.
Frequently Asked Questions
Is Blue Cheese the same as Nokkelost Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Nokkelost Cheese comes from Norway. Blue Cheese is made from cow, goat, or sheep milk; Nokkelost Cheese uses cow.
Is Blue Cheese similar to Nokkelost Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Nokkelost Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Nokkelost Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Nokkelost Cheese is nutty, spicy, tangy.
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 Nokkelost Cheese made of?
Nokkelost Cheese is made from cow milk. It originates in Norway.
Which should I choose, Blue Cheese or Nokkelost Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Nokkelost Cheese is semi-hard.
See full profiles: Blue Cheese and Nokkelost Cheese.