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Blue Cheese vs Pepper Jack Cheese
Blue Cheese
Pepper Jack Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Pepper Jack Cheese, including:
- "What is the difference between Blue Cheese and Pepper Jack Cheese?"
- "Is Blue Cheese and Pepper Jack Cheese the same?"
- "How does Blue Cheese compare to Pepper Jack Cheese cheese?"
- "How does the taste of Blue Cheese compare to Pepper Jack Cheese?"
- "Is Blue Cheese or Pepper Jack 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.
Pepper Jack Cheese Overview
Pepper Jack cheese is a derivative of Monterey Jack that includes spicy chili peppers, bell peppers, and herbs. This American cheese is known for its mild, creamy texture contrasted with the lively heat of the peppers. It's popular in sandwiches, on burgers, and melted in dishes where a spicy kick is desired.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Pepper Jack Cheese originated from United States.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Pepper Jack Cheese is made with cow milk that is typically pasteurized.
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". Pepper Jack's texture can be described as "semi-soft".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky".
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 .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Pepper Jack is ranked #123 out of 996 types based on community views.
Pairing Comparison
| Blue | Pepper Jack | |
|---|---|---|
| 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 | Chorizo |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | IPA, Tacos |
For more details, check the full pairing guides on the Blue and Pepper Jack pages.
Side-by-Side Comparison Table
| Blue Cheese | Pepper Jack Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Not Specified |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| 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-soft consistency, Pepper Jack might be the better pick.
