Blue Cheese vs Vacherin Cheese

Q: Is Blue Cheese the same as Vacherin Cheese?

No. Blue Cheese and Vacherin Cheese are distinct cheeses from France and 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 Cheese?

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

Q: Which should I choose, Blue Cheese or Vacherin 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 Cheese is soft, artisan and made from cow milk, originating in France and 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 Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

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 (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vacherin Cheese (soft, artisan)
Rind: Blue Cheese (Natural), Vacherin Cheese (washed)
Aging: Blue Cheese (Typically aged 2-6 months), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
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	Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs)
Texture	Crumbly, Creamy, Semi-Soft	Soft, artisan
Rind	Natural	Washed
Aging	Typically aged 2-6 months	Vacherin Fribourgeois: 6 to 25 weeks depending on variety
Taste	Sharp, Tangy, Savory, Salty, Pungent	Smooth

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. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

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.

Which is your favorite?

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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. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

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 (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. 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.