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Blue Cheese vs Pimento Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Pimento Cheese, including:
- "What is the difference between Blue Cheese and Pimento Cheese?"
- "Is Blue Cheese and Pimento Cheese the same?"
- "How does Blue Cheese compare to Pimento Cheese cheese?"
- "How does the taste of Blue Cheese compare to Pimento Cheese?"
- "Is Blue Cheese or Pimento 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.
Pimento Cheese Overview
Pimento cheese is a popular spread in the Southern United States, made from cheddar cheese, pimento peppers, and mayonnaise. Sometimes referred to as the "pâté of the South," it has a creamy, tangy flavor and is often used as a filling for sandwiches, a topping for crackers, or a dip for vegetables.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Pimento 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. Pimento Cheese is made with unknown milk.
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". Pimento's texture can be described as "spreadable".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Pimento Cheese has a sweet, rounded chili taste. Pimento's aroma can be described as "sweet, rounded chili".
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 . Pimento Cheese comes in grated cheese mixed into a spread .
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. Pimento is ranked #126 out of 996 types based on community views.
Pairing Comparison
| Blue | Pimento | |
|---|---|---|
| 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 Pimento pages.
Side-by-Side Comparison Table
| Blue Cheese | Pimento Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Not Specified | Southern United States |
| Milk Type | Cow, Sheep, Goat | Cheddar, farmers’ style |
| Milk Treatment | Pasteurized or Raw | Not Specified |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Spreadable |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet, rounded chili |
| Aroma | Strong, Pungent, Earthy, Funky | Sweet, rounded chili |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Grated cheese mixed into a spread |
| 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 spreadable consistency, Pimento might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Pimento offers a sweet, rounded chili profile, ideal for different meals.
