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Blue Cheese vs Stilton Cheese
Blue Cheese
Stilton Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Stilton Cheese, including:
- "What is the difference between Blue Cheese and Stilton Cheese?"
- "Is Blue Cheese and Stilton Cheese the same?"
- "How does Blue Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Blue Cheese compare to Stilton Cheese?"
- "Is Blue Cheese or Stilton Cheese better?"
Blue Cheese Overview
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.
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Stilton Cheese originated from England.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Stilton Cheese has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Stilton Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Stilton's texture can be described as "hard, blue-veined".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Stilton Cheese has a spicy, strong taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Stilton Cheese has a color of blue-grey .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Stilton Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Stilton is ranked #24 out of 996 types based on community views.
Pairing Comparison
| Blue | Stilton | |
|---|---|---|
| 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 | Barleywine, Madeira |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Stilton pages.
Side-by-Side Comparison Table
| Blue Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Not Specified | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, blue-veined |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Spicy, strong |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Blue-grey |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard, blue-veined consistency, Stilton might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.
