Blue Cheese vs Pannerone Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pannerone Cheese is soft, semi-soft, artisan and made from cow milk, originating in Italy.
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 Pannerone Cheese?
Pannerone is an unsalted raw cow's milk cheese from the lowlands of Lombardy, made from whole milk with large doses of rennet. It is known for a taste that starts sweet and turns bitter, and for the missing salt that puzzles first-time eaters.
What's the Difference Between Blue Cheese and Pannerone Cheese?
- Origin: Blue Cheese (France), Pannerone Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Pannerone Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Pannerone Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pannerone Cheese (soft, semi-soft, artisan)
- Rind: Blue Cheese (Natural), Pannerone Cheese (natural)
- Aging: Blue Cheese (Typically aged 2-6 months), Pannerone Cheese (about 60 days)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pannerone Cheese (bitter, buttery, smooth, sweet)
Side-by-Side Comparison
| Blue Cheese | Pannerone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Lodi |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, semi-soft, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | About 60 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Bitter, buttery, smooth, sweet |
Taste Comparison: Does Blue Cheese Taste Like Pannerone Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pannerone Cheese brings bitter, buttery, smooth, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Pannerone Cheese's rich. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Pannerone Cheese leans toward sweet and smooth at first, quickly turning bitterish, with an unusual absence of salt. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Pannerone Cheese at about 60 days.
Can You Substitute Blue Cheese for Pannerone Cheese?
Blue Cheese can stand in for Pannerone 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, semi-soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Pannerone Cheese brings bitter, buttery, smooth, sweet notes.
Which Is Better, Blue Cheese or Pannerone 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, semi-soft, artisan profile, Pannerone Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pannerone Cheese fits dishes calling for bitter, buttery, smooth, sweet.
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Frequently Asked Questions
Is Blue Cheese the same as Pannerone Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Pannerone Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Pannerone Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Pannerone Cheese about 60 days.
Is Blue Cheese similar to Pannerone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Pannerone Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Pannerone Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pannerone Cheese is bitter, buttery, smooth, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Pannerone Cheese is closer to rich.
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 Pannerone Cheese made of?
Pannerone Cheese is made from cow milk (unpasteurized). It's typically aged about 60 days. It originates in Italy.
Which should I choose, Blue Cheese or Pannerone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Pannerone Cheese is soft, semi-soft, artisan.