Blue Cheese vs Pecorino Crotonese Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.

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 Pecorino Crotonese Cheese?

Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.

What's the Difference Between Blue Cheese and Pecorino Crotonese Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Pecorino Crotonese Cheese (Whole sheep's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
• Rind: Blue Cheese (Natural), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
• Aging: Blue Cheese (Typically aged 2-6 months), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Pecorino Crotonese Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).

Can You Substitute Blue Cheese for Pecorino Crotonese Cheese?

Blue Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.

Which Is Better, Blue Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).

Frequently Asked Questions

Is Blue Cheese the same as Pecorino Crotonese Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).

Is Blue Cheese similar to Pecorino Crotonese Cheese?

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

Can I substitute Blue Cheese for Pecorino Crotonese Cheese?

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

Does Blue Cheese taste like Pecorino Crotonese Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.

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 Pecorino Crotonese Cheese made of?

Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).

Which should I choose, Blue Cheese or Pecorino Crotonese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.