Blue Cheese vs Passendale Cheese

Q: Is Blue Cheese the same as Passendale Cheese?

No. Blue Cheese and Passendale Cheese are distinct cheeses from France and Belgium respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Passendale Cheese?

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

Q: Which should I choose, Blue Cheese or Passendale 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 Passendale Cheese is semi-soft, soft-ripened and made from cow milk, originating in Belgium.

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 Passendale Cheese?

Passendale is a Belgian cheese from the village of the same name, shaped like a round loaf of bread with a hard brown edible rind. It counts among the best-known cheeses of Belgium, with a golden, creamy interior, a mild flavor and a slightly sweet bouquet.

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

Origin: Blue Cheese (France), Passendale Cheese (Belgium)
Milk type: Blue Cheese (Cow, Sheep, Goat), Passendale Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Passendale Cheese (pasteurized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Passendale Cheese (semi-soft, soft-ripened)
Rind: Blue Cheese (Natural), Passendale Cheese (natural)
Aging: Blue Cheese (Typically aged 2-6 months), Passendale Cheese (Bel Age ripens for 6 months)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Passendale Cheese (mild)

Side-by-Side Comparison

	Blue Cheese	Passendale Cheese
Country of Origin	France	Belgium
Specific Origin	—	Passendale
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Pasteurized
Texture	Crumbly, Creamy, Semi-Soft	Semi-soft, soft-ripened
Rind	Natural	Natural
Aging	Typically aged 2-6 months	Bel Age ripens for 6 months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Mild

Taste Comparison: Does Blue Cheese Taste Like Passendale Cheese?

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

Can You Substitute Blue Cheese for Passendale Cheese?

Blue Cheese can stand in for Passendale 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, soft-ripened. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Passendale Cheese brings mild notes.

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Blue Cheese the same as Passendale Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Passendale Cheese comes from Belgium. Blue Cheese is made from cow, goat, or sheep milk; Passendale Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Passendale Cheese bel age ripens for 6 months.

Is Blue Cheese similar to Passendale Cheese?

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

Can I substitute Blue Cheese for Passendale Cheese?

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

Does Blue Cheese taste like Passendale Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Passendale Cheese is mild. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Passendale Cheese is closer to 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 Passendale Cheese made of?

Passendale Cheese is made from cow milk (pasteurized). It's typically aged bel age ripens for 6 months. It originates in Belgium.

Which should I choose, Blue Cheese or Passendale Cheese?

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