Blue Cheese vs Ogleshield Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Ogleshield Cheese is semi-soft, artisan and made from cow milk, originating in England.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Ogleshield Cheese?

Ogleshield is an English cheese made from unpasteurized cow's milk. It has a semi-soft, artisan texture and is known for its fruity and sweet flavor profile. The cheese has a creamy color and features a washed rind, which contributes to its flavor and aroma. Often compared to raclette, Ogleshield is popular for melting and works well in a variety of dishes. Its production process and flavor make it a favorite among cheese enthusiasts looking for something both rich and approachable.

What's the Difference Between Blue Cheese and Ogleshield Cheese?

• Origin: Blue Cheese (France), Ogleshield Cheese (England)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Ogleshield Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Ogleshield Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Ogleshield Cheese (semi-soft, artisan)
• Rind: Blue Cheese (Natural), Ogleshield Cheese (washed)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Ogleshield Cheese (fruity, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Ogleshield Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Ogleshield Cheese brings fruity, sweet character.

Can You Substitute Blue Cheese for Ogleshield Cheese?

Blue Cheese can stand in for Ogleshield 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-soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Ogleshield Cheese brings fruity, sweet notes.

Which Is Better, Blue Cheese or Ogleshield 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-soft, artisan profile, Ogleshield Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Ogleshield Cheese fits dishes calling for fruity, sweet.

Frequently Asked Questions

Is Blue Cheese the same as Ogleshield Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Ogleshield Cheese comes from England. Blue Cheese is made from cow, goat, or sheep milk; Ogleshield Cheese uses cow.

Is Blue Cheese similar to Ogleshield Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Ogleshield Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Ogleshield Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Ogleshield Cheese is fruity, sweet.

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 Ogleshield Cheese made of?

Ogleshield Cheese is made from cow milk (unpasteurized). It originates in England.

Which should I choose, Blue Cheese or Ogleshield Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Ogleshield Cheese is semi-soft, artisan.