Blue Cheese vs Selles-sur-Cher Cheese
Blue Cheese
Selles-sur-Cher Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Selles-sur-Cher Cheese is fine and firm and made from goat 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 Selles-sur-Cher Cheese?
Selles-sur-Cher is a French goat cheese from the Centre-Val de Loire region. It features a distinctive ash-covered rind and a firm yet creamy texture. The cheese has a subtle nutty flavor with a hint of tanginess. As it matures, the flavor intensifies, becoming more pronounced and slightly salty.
What's the Difference Between Blue Cheese and Selles-sur-Cher Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Selles-sur-Cher Cheese (Whole goat’s milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Selles-sur-Cher Cheese (Fine and firm)
- Rind: Blue Cheese (Natural), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
- Aging: Blue Cheese (Typically aged 2-6 months), Selles-sur-Cher Cheese (Ten days minimum)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Selles-sur-Cher Cheese (Fresh, hazelnut)
Side-by-Side Comparison
| Blue Cheese | Selles-sur-Cher Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Sologne, North-Central France |
| Milk Type | Cow, Sheep, Goat | Whole goat’s milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Fine and firm |
| Rind | Natural | Ash-coated, light to dark ash |
| Aging | Typically aged 2-6 months | Ten days minimum |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Fresh, hazelnut |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Selles-sur-Cher Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Selles-sur-Cher Cheese
Blue Cheese
Selles-sur-Cher Cheese
Taste Comparison: Does Blue Cheese Taste Like Selles-sur-Cher Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Selles-sur-Cher Cheese at ten days minimum.
Can You Substitute Blue Cheese for Selles-sur-Cher Cheese?
Blue Cheese can stand in for Selles-sur-Cher 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 fine and firm. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Selles-sur-Cher Cheese brings fresh, hazelnut notes.
Which Is Better, Blue Cheese or Selles-sur-Cher 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 fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.
Frequently Asked Questions
Is Blue Cheese the same as Selles-sur-Cher Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Selles-sur-Cher Cheese ten days minimum.
Is Blue Cheese similar to Selles-sur-Cher Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Selles-sur-Cher Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Selles-sur-Cher Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.
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 Selles-sur-Cher Cheese made of?
Selles-sur-Cher Cheese is made from goat milk, using small amount rennet. It's typically aged ten days minimum. It originates in France.
Which should I choose, Blue Cheese or Selles-sur-Cher Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Selles-sur-Cher Cheese is fine and firm.
See full profiles: Blue Cheese and Selles-sur-Cher Cheese.