Blue Cheese vs Vastedda della Valle del Belice Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Vastedda della Valle del Belice Cheese is a sheep-milk cheese, 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 Vastedda della Valle del Belice Cheese?

Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.

What's the Difference Between Blue Cheese and Vastedda della Valle del Belice Cheese?

• Origin: Blue Cheese (France), Vastedda della Valle del Belice Cheese (Italy)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Vastedda della Valle del Belice Cheese (Raw whole sheep’s milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Vastedda della Valle del Belice Cheese (Heated)
• Rind: Blue Cheese (Natural), Vastedda della Valle del Belice Cheese (None (free from rind))
• Aging: Blue Cheese (Typically aged 2-6 months), Vastedda della Valle del Belice Cheese (12 to 48 hours ready for consumption)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Vastedda della Valle del Belice Cheese (Lightly sourish but not spicy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Vastedda della Valle del Belice Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Vastedda della Valle del Belice Cheese leans toward typical of fresh sheep’s cheeses, lightly sourish but not spicy. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Vastedda della Valle del Belice Cheese at 12 to 48 hours ready for consumption.

Can You Substitute Blue Cheese for Vastedda della Valle del Belice Cheese?

Blue Cheese can stand in for Vastedda della Valle del Belice Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy notes.

Which Is Better, Blue Cheese or Vastedda della Valle del Belice Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Vastedda della Valle del Belice Cheese fits dishes calling for lightly sourish but not spicy.

Frequently Asked Questions

Is Blue Cheese the same as Vastedda della Valle del Belice Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Vastedda della Valle del Belice Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Vastedda della Valle del Belice Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vastedda della Valle del Belice Cheese 12 to 48 hours ready for consumption.

Is Blue Cheese similar to Vastedda della Valle del Belice Cheese?

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

Can I substitute Blue Cheese for Vastedda della Valle del Belice Cheese?

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

Does Blue Cheese taste like Vastedda della Valle del Belice Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vastedda della Valle del Belice Cheese is lightly sourish but not spicy.

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 Vastedda della Valle del Belice Cheese made of?

Vastedda della Valle del Belice Cheese is made from sheep milk (heated), using lamb rennet. It's typically aged 12 to 48 hours ready for consumption. It originates in Italy.

Which should I choose, Blue Cheese or Vastedda della Valle del Belice Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.