Blue Cheese vs Olivet Cendre Cheese

Q: Is Blue Cheese the same as Olivet Cendre Cheese?

No. Blue Cheese and Olivet Cendre Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Olivet Cendre Cheese?

In most recipes you can swap Blue Cheese for Olivet Cendre Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Olivet Cendre Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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

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 Olivet Cendre Cheese?

Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate taste.

What's the Difference Between Blue Cheese and Olivet Cendre Cheese?

Milk type: Blue Cheese (Cow, Sheep, Goat), Olivet Cendre Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Olivet Cendre Cheese (unpasteurized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Olivet Cendre Cheese (soft, artisan)
Rind: Blue Cheese (Natural), Olivet Cendre Cheese (natural)
Aging: Blue Cheese (Typically aged 2-6 months), Olivet Cendre Cheese (at least 1 month, typically 3 months)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Olivet Cendre Cheese (mild, smooth)

Side-by-Side Comparison

	Blue Cheese	Olivet Cendre Cheese
Country of Origin	France	France
Specific Origin	—	Olivet
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Unpasteurized
Texture	Crumbly, Creamy, Semi-Soft	Soft, artisan
Rind	Natural	Natural
Aging	Typically aged 2-6 months	At least 1 month, typically 3 months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Mild, smooth

Taste Comparison: Does Blue Cheese Taste Like Olivet Cendre Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Olivet Cendre Cheese brings mild, smooth character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Olivet Cendre Cheese's earthy, pungent. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Olivet Cendre Cheese leans toward delicate. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Olivet Cendre Cheese at at least 1 month, typically 3 months.

Can You Substitute Blue Cheese for Olivet Cendre Cheese?

Blue Cheese can stand in for Olivet Cendre 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 soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Olivet Cendre Cheese brings mild, smooth notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Olivet Cendre Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Olivet Cendre Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Olivet Cendre Cheese at least 1 month, typically 3 months.

Is Blue Cheese similar to Olivet Cendre Cheese?

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

Can I substitute Blue Cheese for Olivet Cendre Cheese?

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

Does Blue Cheese taste like Olivet Cendre Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Olivet Cendre Cheese is mild, smooth. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Olivet Cendre Cheese is closer to earthy, pungent.

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 Olivet Cendre Cheese made of?

Olivet Cendre Cheese is made from cow milk (unpasteurized). It's typically aged at least 1 month, typically 3 months. It originates in France.

Which should I choose, Blue Cheese or Olivet Cendre Cheese?

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