Blue Cheese vs Trappe de la Coudre Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Trappe de la Coudre Cheese is soft, artisan and made from cow milk, originating in France.
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 Trappe de la Coudre Cheese?
Trappe de la Coudre, also sold as trappiste de Laval, is a soft French cheese with a washed rind made from pasteurized cow's milk at Entrammes in Mayenne. Trappist nuns ripen it in the cellars of the abbey Notre-Dame de la Coudre at Laval.
What's the Difference Between Blue Cheese and Trappe de la Coudre Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Trappe de la Coudre Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Trappe de la Coudre Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Trappe de la Coudre Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), Trappe de la Coudre Cheese (washed)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Trappe de la Coudre Cheese (salty, sweet)
Side-by-Side Comparison
| Blue Cheese | Trappe de la Coudre Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Laval, Mayenne |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan |
| Rind | Natural | Washed |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Salty, sweet |
Taste Comparison: Does Blue Cheese Taste Like Trappe de la Coudre Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Trappe de la Coudre Cheese brings salty, sweet character.
Can You Substitute Blue Cheese for Trappe de la Coudre Cheese?
Blue Cheese can stand in for Trappe de la Coudre 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 soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Trappe de la Coudre Cheese brings salty, sweet notes.
Which Is Better, Blue Cheese or Trappe de la Coudre 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 soft, artisan profile, Trappe de la Coudre Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Trappe de la Coudre Cheese fits dishes calling for salty, sweet.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Trappe de la Coudre Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Trappe de la Coudre Cheese uses cow.
Is Blue Cheese similar to Trappe de la Coudre Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Trappe de la Coudre Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Trappe de la Coudre Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Trappe de la Coudre Cheese is salty, sweet.
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 Trappe de la Coudre Cheese made of?
Trappe de la Coudre Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Blue Cheese or Trappe de la Coudre Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Trappe de la Coudre Cheese is soft, artisan.