Blue Cheese vs Tuma Persa Cheese

Q: Is Blue Cheese the same as Tuma Persa Cheese?

No. Blue Cheese and Tuma Persa Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Tuma Persa Cheese?

In most recipes you can swap Blue Cheese for Tuma Persa Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Tuma Persa Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Tuma Persa Cheese is tender, compact and made from cow milk, originating in Italy.

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 Tuma Persa Cheese?

Tuma Persa, meaning "lost cheese," is a rare cheese from Sicily, Italy, made from raw cow's milk. This cheese is aged for several months, developing a firm texture and a strong, spicy flavor with hints of saffron and black peppercorn, making it a unique addition to any cheese platter.

What's the Difference Between Blue Cheese and Tuma Persa Cheese?

Origin: Blue Cheese (France), Tuma Persa Cheese (Italy)
Milk type: Blue Cheese (Cow, Sheep, Goat), Tuma Persa Cheese (Thermized whole cow’s milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Tuma Persa Cheese (Thermized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Tuma Persa Cheese (Tender, compact)
Rind: Blue Cheese (Natural), Tuma Persa Cheese (Ochre-color, darkens with olive oil and pepper)
Aging: Blue Cheese (Typically aged 2-6 months), Tuma Persa Cheese (8 months)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Tuma Persa Cheese (Sweet and spicy)

Side-by-Side Comparison

	Blue Cheese	Tuma Persa Cheese
Country of Origin	France	Italy
Specific Origin	—	Castronovo Di Sicilia, Between Agrigento And Palermo, Sicily
Milk Type	Cow, Sheep, Goat	Thermized whole cow’s milk
Milk Treatment	Pasteurized or Raw	Thermized
Texture	Crumbly, Creamy, Semi-Soft	Tender, compact
Rind	Natural	Ochre-color, darkens with olive oil and pepper
Aging	Typically aged 2-6 months	8 months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Sweet and spicy

Taste Comparison: Does Blue Cheese Taste Like Tuma Persa Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tuma Persa Cheese brings sweet and spicy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Tuma Persa Cheese's good, peculiarly aromatic aftertaste. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Tuma Persa Cheese leans toward sweet and spicy, not salty or bitter, aromatic aftertaste, balance of mold flavors. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Tuma Persa Cheese at 8 months.

Can You Substitute Blue Cheese for Tuma Persa Cheese?

Blue Cheese can stand in for Tuma Persa 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 tender, compact. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Tuma Persa Cheese brings sweet and spicy notes.

Which Is Better, Blue Cheese or Tuma Persa 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 tender, compact profile, Tuma Persa Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Tuma Persa Cheese fits dishes calling for sweet and spicy.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Tuma Persa Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Tuma Persa Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Tuma Persa Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Tuma Persa Cheese 8 months.

Is Blue Cheese similar to Tuma Persa Cheese?

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

Can I substitute Blue Cheese for Tuma Persa Cheese?

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

Does Blue Cheese taste like Tuma Persa Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tuma Persa Cheese is sweet and spicy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Tuma Persa Cheese is closer to good, peculiarly aromatic aftertaste.

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 Tuma Persa Cheese made of?

Tuma Persa Cheese is made from cow milk (thermized), using kid rennet. It's typically aged 8 months. It originates in Italy.

Which should I choose, Blue Cheese or Tuma Persa Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Tuma Persa Cheese is tender, compact.