Blue Cheese vs Pule Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Blue Cheese and Pule Cheese?
- Origin: Blue Cheese (France), Pule Cheese (Serbia)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Pule Cheese (donkey's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pule Cheese (artisan)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Blue Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | France | Serbia |
| Specific Origin | — | Zasavica |
| Milk Type | Cow, Sheep, Goat | Donkey's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Artisan |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty and earthy |
Taste Comparison: Does Blue Cheese Taste Like Pule Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pule Cheese brings nutty and earthy character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Blue Cheese for Pule Cheese?
Blue Cheese can stand in for Pule 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 artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Pule Cheese brings nutty and earthy notes.
Which Is Better, Blue Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Pule Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Pule Cheese comes from Serbia.
Is Blue Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Pule Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Blue Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Pule Cheese is artisan.