Blue Cheese vs Pljevlja Cheese
Blue Cheese
Pljevlja Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
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 Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Blue Cheese and Pljevlja Cheese?
- Origin: Blue Cheese (France), Pljevlja Cheese (Montenegro)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pljevlja Cheese (Soft to semihard)
- Aging: Blue Cheese (Typically aged 2-6 months), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Blue Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | France | Montenegro |
| Specific Origin | — | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Cow, Sheep, Goat | Sheep’s milk, cow’s milk, mixed |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Soft to semihard |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | 4 to 8 weeks |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Taste Comparison: Does Blue Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Blue Cheese for Pljevlja Cheese?
Blue Cheese can stand in for Pljevlja 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 to semihard.
Which Is Better, Blue Cheese or Pljevlja 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 to semihard profile, Pljevlja 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 Pljevlja Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Blue Cheese is made from cow, goat, or sheep milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Pljevlja Cheese 4 to 8 weeks.
Is Blue Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Pljevlja 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 Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Blue Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Pljevlja Cheese is soft to semihard.