, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Blue Cheese vs Tête de Moine Cheese
Blue Cheese
Tête de Moine Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Tête de Moine Cheese, including:
- "What is the difference between Blue Cheese and Tête de Moine Cheese?"
- "Is Blue Cheese and Tête de Moine Cheese the same?"
- "How does Blue Cheese compare to Tête de Moine Cheese cheese?"
- "How does the taste of Blue Cheese compare to Tête de Moine Cheese?"
- "Is Blue Cheese or Tête de Moine 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.
Tête de Moine Cheese Overview
Tête de Moine, meaning "monk’s head," is a Swiss cheese made from cow's milk. It is traditionally shaved into rosette-shaped slices using a girolle. The cheese has a firm texture and a rich, creamy flavor with a slightly tangy and nutty undertone, ideal for elegant cheese platters.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Tête de Moine Cheese originated from Switzerland.
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. Tête de Moine Cheese has a GI (2011).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Tête de Moine Cheese is made with cow milk that is typically unpasteurized.
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". Tête de Moine's texture can be described as "semi-hard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Tête de Moine Cheese has a nutty taste. Tête de Moine's aroma can be described as "rich".
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 .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Tête de Moine is ranked #45 out of 996 types based on community views.
Pairing Comparison
| Blue | Tête de Moine | |
|---|---|---|
| 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 | No pairings listed. |
| 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 Tête de Moine pages.
Side-by-Side Comparison Table
| Blue Cheese | Tête de Moine Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Not Specified | Not Specified |
| Certification | Not Specified | GI (2011) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty |
| Aroma | Strong, Pungent, Earthy, Funky | Rich |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| 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 semi-hard consistency, Tête de Moine might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Tête de Moine offers a nutty profile, ideal for different meals.
