Blue Cheese vs Pecorino di Filiano Cheese

Q: Is Blue Cheese the same as Pecorino di Filiano Cheese?

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

Q: Can I substitute Blue Cheese for Pecorino di Filiano Cheese?

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

Q: Which should I choose, Blue Cheese or Pecorino di Filiano 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

Pecorino di Filiano Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pecorino di Filiano Cheese is hard and made from sheep milk, originating in Italy.

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 Pecorino di Filiano Cheese?

Pecorino di Filiano is a PDO-certified sheep's milk cheese from Basilicata, Italy. It is aged for several months, developing a hard texture and a complex flavor profile that includes hints of toasted hazelnuts and herbs. The rind is often treated with olive oil or vinegar to enhance its flavor and preservation.

What's the Difference Between Blue Cheese and Pecorino di Filiano Cheese?

Origin: Blue Cheese (France), Pecorino di Filiano Cheese (Italy)
Milk type: Blue Cheese (Cow, Sheep, Goat), Pecorino di Filiano Cheese (Sheep's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Pecorino di Filiano Cheese (Raw)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pecorino di Filiano Cheese (Hard)
Rind: Blue Cheese (Natural), Pecorino di Filiano Cheese (Golden yellow to dark brown)
Aging: Blue Cheese (Typically aged 2-6 months), Pecorino di Filiano Cheese (Two to five months, over six months)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pecorino di Filiano Cheese (Sweet and delicate to strong and savoury)

Side-by-Side Comparison

	Blue Cheese	Pecorino di Filiano Cheese
Country of Origin	France	Italy
Specific Origin	—	Northwest Of The Basilicata Region
Milk Type	Cow, Sheep, Goat	Sheep's milk
Milk Treatment	Pasteurized or Raw	Raw
Texture	Crumbly, Creamy, Semi-Soft	Hard
Rind	Natural	Golden yellow to dark brown
Aging	Typically aged 2-6 months	Two to five months, over six months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Sweet and delicate to strong and savoury

Taste Comparison: Does Blue Cheese Taste Like Pecorino di Filiano Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pecorino di Filiano Cheese brings sweet and delicate to strong and savoury character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Pecorino di Filiano Cheese leans toward sweet in semi-aged, savoury in aged. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Pecorino di Filiano Cheese at two to five months, over six months.

Can You Substitute Blue Cheese for Pecorino di Filiano Cheese?

Blue Cheese can stand in for Pecorino di Filiano 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. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Pecorino di Filiano Cheese brings sweet and delicate to strong and savoury notes.

Which Is Better, Blue Cheese or Pecorino di Filiano 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 profile, Pecorino di Filiano Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pecorino di Filiano Cheese fits dishes calling for sweet and delicate to strong and savoury.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Blue Cheese the same as Pecorino di Filiano Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Pecorino di Filiano Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Pecorino di Filiano Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Pecorino di Filiano Cheese two to five months, over six months.

Is Blue Cheese similar to Pecorino di Filiano Cheese?

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

Can I substitute Blue Cheese for Pecorino di Filiano Cheese?

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

Does Blue Cheese taste like Pecorino di Filiano Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pecorino di Filiano Cheese is sweet and delicate to strong and savoury.

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 di Filiano Cheese made of?

Pecorino di Filiano Cheese is made from sheep milk (raw), using goat or lamb rennet. It's typically aged two to five months, over six months. It originates in Italy.

Which should I choose, Blue Cheese or Pecorino di Filiano Cheese?

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