Blue Cheese vs Olivet Cendre Cheese
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?
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 Olivet Cendre Cheese?
Olivet Cendre is a soft, artisan cheese made from unpasteurized cow's milk in the Olivet region of France. It has a mild, smooth flavor with a creamy texture that melts in the mouth. The cheese is ivory in color and features a natural rind that contributes to its earthy and pungent aroma. With a fat content of 45%, Olivet Cendre offers a rich and satisfying taste experience. The rind is often coated with vegetable ash, which adds to its rustic appearance and helps preserve the cheese. This traditional French cheese is typically enjoyed as part of a cheese board or paired with fresh bread.
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)
- 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 | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, smooth |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Olivet Cendre 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 | — |
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Where to buy Blue Cheese and Olivet Cendre Cheese
Blue Cheese
Olivet Cendre Cheese
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.
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.
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.
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 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.
See full profiles: Blue Cheese and Olivet Cendre Cheese.