Blue Cheese vs Pélardon Cheese

Q: Is Blue Cheese the same as Pélardon Cheese?

No. Blue Cheese and Pélardon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Pélardon Cheese?

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

Q: Does Blue Cheese taste like Pélardon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Blue Cheese or Pélardon 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

Pélardon Cheese

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

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 Pélardon Cheese?

Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.

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

Milk type: Blue Cheese (Cow, Sheep, Goat), Pélardon Cheese (goat)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pélardon Cheese (soft)
Rind: Blue Cheese (Natural), Pélardon Cheese (bloomy, white mold)

Side-by-Side Comparison

	Blue Cheese	Pélardon Cheese
Country of Origin	France	France
Specific Origin	—	Cévennes Range, Languedoc-Roussillon, France
Milk Type	Cow, Sheep, Goat	Goat
Milk Treatment	Pasteurized or Raw	—
Texture	Crumbly, Creamy, Semi-Soft	Soft
Rind	Natural	Bloomy, white mold
Aging	Typically aged 2-6 months	—
Taste	Sharp, Tangy, Savory, Salty, Pungent	—

Taste Comparison: Does Blue Cheese Taste Like Pélardon Cheese?

Their flavor profiles are distinct.

Can You Substitute Blue Cheese for Pélardon Cheese?

Blue Cheese can stand in for Pélardon 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.

Which Is Better, Blue Cheese or Pélardon 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 profile, Pélardon Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Blue Cheese the same as Pélardon Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Pélardon Cheese uses goat.

Is Blue Cheese similar to Pélardon Cheese?

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

Can I substitute Blue Cheese for Pélardon Cheese?

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

Does Blue Cheese taste like Pélardon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Pélardon Cheese made of?

Pélardon Cheese is made from goat milk. It originates in France.

Which should I choose, Blue Cheese or Pélardon Cheese?

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