Blue Cheese vs Vacherin Fribourgeois Cheese

Q: Is Blue Cheese the same as Vacherin Fribourgeois Cheese?

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

Q: Can I substitute Blue Cheese for Vacherin Fribourgeois Cheese?

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

Q: Which should I choose, Blue Cheese or Vacherin Fribourgeois 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 Vacherin Fribourgeois Cheese is semi-soft, artisan and made from cow milk, originating in Switzerland.

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 Vacherin Fribourgeois Cheese?

Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.

What's the Difference Between Blue Cheese and Vacherin Fribourgeois Cheese?

Origin: Blue Cheese (France), Vacherin Fribourgeois Cheese (Switzerland)
Milk type: Blue Cheese (Cow, Sheep, Goat), Vacherin Fribourgeois Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Vacherin Fribourgeois Cheese (thermized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vacherin Fribourgeois Cheese (semi-soft, artisan)
Rind: Blue Cheese (Natural), Vacherin Fribourgeois Cheese (washed)
Aging: Blue Cheese (Typically aged 2-6 months), Vacherin Fribourgeois Cheese (6 to 25 weeks)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Vacherin Fribourgeois Cheese (buttery, nutty)

Side-by-Side Comparison

	Blue Cheese	Vacherin Fribourgeois Cheese
Country of Origin	France	Switzerland
Specific Origin	—	Canton Of Fribourg, Switzerland
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Thermized
Texture	Crumbly, Creamy, Semi-Soft	Semi-soft, artisan
Rind	Natural	Washed
Aging	Typically aged 2-6 months	6 to 25 weeks
Taste	Sharp, Tangy, Savory, Salty, Pungent	Buttery, nutty

Taste Comparison: Does Blue Cheese Taste Like Vacherin Fribourgeois Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vacherin Fribourgeois Cheese brings buttery, nutty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Vacherin Fribourgeois Cheese's grassy, pleasant. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Vacherin Fribourgeois Cheese at 6 to 25 weeks.

Can You Substitute Blue Cheese for Vacherin Fribourgeois Cheese?

Blue Cheese can stand in for Vacherin Fribourgeois 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, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Vacherin Fribourgeois Cheese brings buttery, nutty notes.

Which Is Better, Blue Cheese or Vacherin Fribourgeois 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, artisan profile, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Vacherin Fribourgeois Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Vacherin Fribourgeois Cheese comes from Switzerland. Blue Cheese is made from cow, goat, or sheep milk; Vacherin Fribourgeois Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vacherin Fribourgeois Cheese 6 to 25 weeks.

Is Blue Cheese similar to Vacherin Fribourgeois Cheese?

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

Can I substitute Blue Cheese for Vacherin Fribourgeois Cheese?

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

Does Blue Cheese taste like Vacherin Fribourgeois Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vacherin Fribourgeois Cheese is buttery, nutty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Vacherin Fribourgeois Cheese is closer to grassy, pleasant.

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 Vacherin Fribourgeois Cheese made of?

Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.

Which should I choose, Blue Cheese or Vacherin Fribourgeois Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Vacherin Fribourgeois Cheese is semi-soft, artisan.