Blue Cheese vs Penamellera Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Blue Cheese and Penamellera Cheese?
- Origin: Blue Cheese (France), Penamellera Cheese (Spain)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Penamellera Cheese (cow's, goat's and sheep's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Penamellera Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Penamellera Cheese (semi-hard, artisan)
- Rind: Blue Cheese (Natural), Penamellera Cheese (natural)
- Aging: Blue Cheese (Typically aged 2-6 months), Penamellera Cheese (10 to 15 days)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Blue Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | — | Asturias, Spain |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | 10 to 15 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Acidic, bitter, herbaceous |
Taste Comparison: Does Blue Cheese Taste Like Penamellera Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Blue Cheese for Penamellera Cheese?
Blue Cheese can stand in for Penamellera 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-hard, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Blue Cheese or Penamellera 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-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Blue Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Penamellera Cheese comes from Spain. Blue Cheese is made from cow, goat, or sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Penamellera Cheese 10 to 15 days.
Is Blue Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Penamellera Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Blue Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Penamellera Cheese is semi-hard, artisan.