Blue Cheese vs Scamorza Cheese

Q: Is Blue Cheese the same as Scamorza Cheese?

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

Q: Can I substitute Blue Cheese for Scamorza Cheese?

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

Q: Does Blue Cheese taste like Scamorza Cheese?

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

Q: Which should I choose, Blue Cheese or Scamorza 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

Scamorza Cheese

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

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 Scamorza Cheese?

Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.

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

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

Side-by-Side Comparison

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

Taste Comparison: Does Blue Cheese Taste Like Scamorza Cheese?

Their flavor profiles are distinct.

Can You Substitute Blue Cheese for Scamorza Cheese?

Blue Cheese can stand in for Scamorza 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 Scamorza 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, Scamorza Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Scamorza Cheese?

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

Is Blue Cheese similar to Scamorza Cheese?

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

Can I substitute Blue Cheese for Scamorza Cheese?

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

Does Blue Cheese taste like Scamorza 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 Scamorza Cheese made of?

Scamorza Cheese is made from cow milk. It originates in Italy.

Which should I choose, Blue Cheese or Scamorza Cheese?

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