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Blue Cheese vs Swiss Cheese
Blue Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Swiss Cheese, including:
- "What is the difference between Blue Cheese and Swiss Cheese?"
- "Is Blue Cheese and Swiss Cheese the same?"
- "How does Blue Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Blue Cheese compare to Swiss Cheese?"
- "Is Blue Cheese or Swiss 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.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Swiss Cheese originated from United States.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Swiss 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". Swiss Cheese has a fat content of ~28-32% and a moisture content of around 30-50%. Swiss's texture can be described as "semi-firm".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
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 . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Swiss is ranked #78 out of 996 types based on community views.
Pairing Comparison
| Blue | Swiss | |
|---|---|---|
| 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 | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Blue and Swiss pages.
Side-by-Side Comparison Table
| Blue Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | ~28-32% |
| Moisture Content | Around 30-50% | ~37-41% |
| Rind | Natural | None |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-Firm |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, Nutty, Slightly Sweet |
| Aroma | Strong, Pungent, Earthy, Funky | Mild, Slightly Nutty |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale Yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Block, Sliced, Shredded |
| Age | Typically aged 2-6 months | Typically 1-3 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
