Blue Cheese vs Roule Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Roule Cheese is soft, artisan and made from cow milk, originating in France.

What Is Blue Cheese?

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.

What Is Roule Cheese?

Roule is a soft, artisan cheese from France, made from cow's milk. It is known for its creamy texture and spiral shape, often infused with herbs or garlic. The cheese offers a spicy, sweet, and tangy flavor profile, making it a flavorful addition to any cheese board. Its aroma is rich and herbal, complementing its taste. Roule is white in color and features a natural rind. Often referred to as Le Roule or Le Roulé, it is appreciated for its spreadable consistency and is commonly used in appetizers or as a topping for bread and crackers.

What's the Difference Between Blue Cheese and Roule Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Roule Cheese (cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Roule Cheese (soft, artisan)
• Rind: Blue Cheese (Natural), Roule Cheese (natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Roule Cheese (spicy, sweet, tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Roule Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roule Cheese brings spicy, sweet, tangy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Roule Cheese's herbal, rich.

Can You Substitute Blue Cheese for Roule Cheese?

Blue Cheese can stand in for Roule 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, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Roule Cheese brings spicy, sweet, tangy notes.

Which Is Better, Blue Cheese or Roule 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, artisan profile, Roule Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Roule Cheese fits dishes calling for spicy, sweet, tangy.

Frequently Asked Questions

Is Blue Cheese the same as Roule Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Roule Cheese uses cow.

Is Blue Cheese similar to Roule Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Roule Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Roule Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roule Cheese is spicy, sweet, tangy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Roule Cheese is closer to herbal, rich.

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 Roule Cheese made of?

Roule Cheese is made from cow milk. It originates in France.

Which should I choose, Blue Cheese or Roule Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Roule Cheese is soft, artisan.