Blue Cheese vs Vacherin Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.
What Is Blue Cheese?
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.
What Is Vacherin Cheese?
Vacherin is a soft cheese made from cow's milk, originating from the Jura region, which spans parts of France and Switzerland. It is often referred to as Vacherin Mont d'Or or Vacherin Mont d'Or AOC. The cheese is typically made with pasteurized milk and has a fat content ranging from 45-50%. Its texture is soft and artisan, providing a smooth flavor that is easy to enjoy. The pale yellow cheese has a washed rind that contributes to its rich aroma. Vacherin is often enjoyed as a creamy, spreadable cheese and is popular during the autumn and winter months.
What's the Difference Between Blue Cheese and Vacherin Cheese?
- Origin: Blue Cheese (France), Vacherin Cheese (France and Switzerland)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Vacherin Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Vacherin Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vacherin Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), Vacherin Cheese (washed)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Vacherin Cheese (smooth)
Side-by-Side Comparison
| Blue Cheese | Vacherin Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | — | Jura |
| 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 | Smooth |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Vacherin Cheese | |
|---|---|---|
| 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 | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Vacherin Cheese
Blue Cheese
Vacherin Cheese
Taste Comparison: Does Blue Cheese Taste Like Vacherin Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vacherin Cheese brings smooth character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Vacherin Cheese's rich.
Can You Substitute Blue Cheese for Vacherin Cheese?
Blue Cheese can stand in for Vacherin 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 Vacherin Cheese brings smooth notes.
Which Is Better, Blue Cheese or Vacherin 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, Vacherin Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Vacherin Cheese fits dishes calling for smooth.
Frequently Asked Questions
Is Blue Cheese the same as Vacherin Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Vacherin Cheese comes from France and Switzerland. Blue Cheese is made from cow, goat, or sheep milk; Vacherin Cheese uses cow.
Is Blue Cheese similar to Vacherin Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Vacherin Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Vacherin Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vacherin Cheese is smooth. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Vacherin Cheese is closer to rich.
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 Cheese made of?
Vacherin Cheese is made from cow milk (pasteurized). It originates in France and Switzerland.
Which should I choose, Blue Cheese or Vacherin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Vacherin Cheese is soft, artisan.
See full profiles: Blue Cheese and Vacherin Cheese.