Blue Cheese vs Parmesan Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Parmesan Cheese is hard, 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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Blue Cheese (France), Parmesan Cheese (Italy)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Parmesan Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Parmesan Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Parmesan Cheese (hard, artisan)
• Rind: Blue Cheese (Natural), Parmesan Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Parmesan Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Parmesan Cheese brings salty, savory character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Parmesan Cheese's nutty, strong. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Blue Cheese for Parmesan Cheese?

Blue Cheese can stand in for Parmesan 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 hard, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Parmesan Cheese brings salty, savory notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Parmesan Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Parmesan Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Parmesan Cheese minimum 12 months, average 2 years.

Is Blue Cheese similar to Parmesan Cheese?

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

Can I substitute Blue Cheese for Parmesan Cheese?

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

Does Blue Cheese taste like Parmesan Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Parmesan Cheese is salty, savory. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Parmesan Cheese is closer to nutty, strong.

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Blue Cheese or Parmesan Cheese?

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