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Blue Cheese vs Port Salut Cheese
Blue Cheese
Port Salut Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Port Salut Cheese, including:
- "What is the difference between Blue Cheese and Port Salut Cheese?"
- "Is Blue Cheese and Port Salut Cheese the same?"
- "How does Blue Cheese compare to Port Salut Cheese cheese?"
- "How does the taste of Blue Cheese compare to Port Salut Cheese?"
- "Is Blue Cheese or Port Salut 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.
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Port Salut Cheese originated from France.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Port Salut 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". Port Salut Cheese has a fat content of 72.70%. Port Salut'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". Port Salut Cheese has a acidic, mellow taste.
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 . Port Salut Cheese has a color of pale yellow .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Port Salut Cheese's rind is described as washed .
Ranking
Blue is ranked #3 out of 996 types based on community views. Port Salut is ranked #115 out of 996 types based on community views.
Pairing Comparison
| Blue | Port Salut | |
|---|---|---|
| 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 Port Salut pages.
Side-by-Side Comparison Table
| Blue Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Brittany |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | 72.70% |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Washed |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Acidic, mellow |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale yellow |
| 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, Port Salut might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Port Salut offers a acidic, mellow profile, ideal for different meals.
