Blue Cheese vs Saint Marcellin Cheese

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

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 Saint Marcellin Cheese?

Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.

What's the Difference Between Blue Cheese and Saint Marcellin Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Saint Marcellin Cheese (cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Saint Marcellin Cheese (soft, artisan)
• Aging: Blue Cheese (Typically aged 2-6 months), Saint Marcellin Cheese (2 to 3 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Saint Marcellin Cheese (mild, tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Saint Marcellin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.

Can You Substitute Blue Cheese for Saint Marcellin Cheese?

Blue Cheese can stand in for Saint Marcellin 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 Saint Marcellin Cheese brings mild, tangy notes.

Which Is Better, Blue Cheese or Saint Marcellin 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, Saint Marcellin Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.

Frequently Asked Questions

Is Blue Cheese the same as Saint Marcellin Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Saint Marcellin Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Saint Marcellin Cheese 2 to 3 weeks.

Is Blue Cheese similar to Saint Marcellin Cheese?

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

Can I substitute Blue Cheese for Saint Marcellin Cheese?

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

Does Blue Cheese taste like Saint Marcellin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Saint Marcellin Cheese is mild, tangy.

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 Saint Marcellin Cheese made of?

Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.

Which should I choose, Blue Cheese or Saint Marcellin Cheese?

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