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Blue Cheese vs Pepato Cheese
Blue Cheese
Pepato Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Pepato Cheese, including:
- "What is the difference between Blue Cheese and Pepato Cheese?"
- "Is Blue Cheese and Pepato Cheese the same?"
- "How does Blue Cheese compare to Pepato Cheese cheese?"
- "How does the taste of Blue Cheese compare to Pepato Cheese?"
- "Is Blue Cheese or Pepato Cheese better?"
Blue Cheese Overview
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.
Pepato Cheese Overview
Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Pepato Cheese originated from Italy.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Pepato Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Pepato's texture can be described as "semi-hard, artisan".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Pepato Cheese has a color of straw .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Pepato Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Pepato is ranked #185 out of 996 types based on community views.
Pairing Comparison
| Blue | Pepato | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Pepato pages.
Side-by-Side Comparison Table
| Blue Cheese | Pepato Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Sheep's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard, artisan |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Salty, spicy |
| Aroma | Strong, Pungent, Earthy, Funky | Spicy |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Straw |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-hard, artisan consistency, Pepato might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Pepato offers a salty, spicy profile, ideal for different meals.
