Blue Cheese vs Strathdon Blue Cheese

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

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 Strathdon Blue Cheese?

Strathdon Blue is a full-fat blue cheese made in Tain, Scotland, by Highland Fine Cheeses. It is made with pasteurised milk and vegetarian rennet, tastes tangy, and won a gold medal at the 2007 British Cheese Awards.

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

• Origin: Blue Cheese (France), Strathdon Blue Cheese (Scotland)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Strathdon Blue Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Strathdon Blue Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Strathdon Blue Cheese (semi-soft, blue-veined)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Strathdon Blue Cheese (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Strathdon Blue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Strathdon Blue Cheese brings creamy, salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Strathdon Blue Cheese's rich. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Strathdon Blue Cheese leans toward tangy.

Can You Substitute Blue Cheese for Strathdon Blue Cheese?

Blue Cheese can stand in for Strathdon Blue 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, blue-veined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Strathdon Blue Cheese brings creamy, salty notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Strathdon Blue Cheese?

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

Is Blue Cheese similar to Strathdon Blue Cheese?

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

Can I substitute Blue Cheese for Strathdon Blue Cheese?

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

Does Blue Cheese taste like Strathdon Blue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Strathdon Blue Cheese is creamy, salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Strathdon Blue Cheese is closer to rich.

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 Strathdon Blue Cheese made of?

Strathdon Blue Cheese is made from cow milk (pasteurized), using vegetarian rennet. It originates in Scotland.

Which should I choose, Blue Cheese or Strathdon Blue Cheese?

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