Blue Cheese vs Rubens Cheese

Q: Is Blue Cheese the same as Rubens Cheese?

No. Blue Cheese and Rubens Cheese are distinct cheeses from France and Belgium respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Rubens Cheese?

In most recipes you can swap Blue Cheese for Rubens Cheese, though the result will shift in richness and milk character.

Q: Does Blue Cheese taste like Rubens Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Blue Cheese or Rubens Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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

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 Rubens Cheese?

Rubens is a semi-soft cheese from Belgium, made from cow's milk. It features a washed rind, which often gives it a slightly pungent aroma. The cheese has a creamy texture that is smooth and easy to slice. Its flavor is mild yet savory with a hint of nuttiness. The washed rind contributes to a subtle earthy taste, making it a pleasant choice for those who enjoy milder cheeses. Rubens pairs well with fresh fruits and crusty bread, and it can be a tasty addition to a cheese board.

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

Origin: Blue Cheese (France), Rubens Cheese (Belgium)
Milk type: Blue Cheese (Cow, Sheep, Goat), Rubens Cheese (cow's milk)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Rubens Cheese (semi-soft)
Rind: Blue Cheese (Natural), Rubens Cheese (washed)

Side-by-Side Comparison

	Blue Cheese	Rubens Cheese
Country of Origin	France	Belgium
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	—
Texture	Crumbly, Creamy, Semi-Soft	Semi-soft
Rind	Natural	Washed
Aging	Typically aged 2-6 months	—
Taste	Sharp, Tangy, Savory, Salty, Pungent	—

Taste Comparison: Does Blue Cheese Taste Like Rubens Cheese?

Their flavor profiles are distinct.

Can You Substitute Blue Cheese for Rubens Cheese?

Blue Cheese can stand in for Rubens 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 semi-soft.

Which Is Better, Blue Cheese or Rubens 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 semi-soft profile, Rubens 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 Rubens Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Rubens Cheese comes from Belgium. Blue Cheese is made from cow, goat, or sheep milk; Rubens Cheese uses cow.

Is Blue Cheese similar to Rubens Cheese?

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

Can I substitute Blue Cheese for Rubens Cheese?

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

Does Blue Cheese taste like Rubens 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 Rubens Cheese made of?

Rubens Cheese is made from cow milk. It originates in Belgium.

Which should I choose, Blue Cheese or Rubens Cheese?

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