Blue Cheese vs Stilton Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

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

• Origin: Blue Cheese (France), Stilton Cheese (England)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Stilton Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Stilton Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Stilton Cheese (hard, blue-veined)
• Rind: Blue Cheese (Natural), Stilton Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Stilton Cheese (9 to 12 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Stilton Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Stilton Cheese at 9 to 12 weeks.

Can You Substitute Blue Cheese for Stilton Cheese?

Blue Cheese can stand in for Stilton 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 hard, blue-veined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Stilton Cheese brings spicy, strong notes.

Which Is Better, Blue Cheese or Stilton 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 hard, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Stilton Cheese fits dishes calling for spicy, strong.

Frequently Asked Questions

Is Blue Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Stilton Cheese comes from England. Blue Cheese is made from cow, goat, or sheep milk; Stilton Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Stilton Cheese 9 to 12 weeks.

Is Blue Cheese similar to Stilton Cheese?

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

Can I substitute Blue Cheese for Stilton Cheese?

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

Does Blue Cheese taste like Stilton Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Stilton Cheese is spicy, strong.

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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

Which should I choose, Blue Cheese or Stilton Cheese?

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