, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Blue Cheese vs Wensleydale Cheese
Blue Cheese
Wensleydale Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Wensleydale Cheese, including:
- "What is the difference between Blue Cheese and Wensleydale Cheese?"
- "Is Blue Cheese and Wensleydale Cheese the same?"
- "How does Blue Cheese compare to Wensleydale Cheese cheese?"
- "How does the taste of Blue Cheese compare to Wensleydale Cheese?"
- "Is Blue Cheese or Wensleydale Cheese better?"
Blue Cheese Overview
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.
Wensleydale Cheese Overview
Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Wensleydale Cheese originated from United Kingdom.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Wensleydale Cheese has a .
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Wensleydale Cheese is made with cow milk that is typically other.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Wensleydale's texture can be described as "firm and crumbly".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Wensleydale Cheese has a fresh, lemony tang taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Wensleydale Cheese has a color of creamy white and has an aging period of 1 to 4 months old .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Wensleydale is ranked #134 out of 996 types based on community views.
Pairing Comparison
| Blue | Wensleydale | |
|---|---|---|
| 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 | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Wensleydale pages.
Side-by-Side Comparison Table
| Blue Cheese | Wensleydale Cheese | |
|---|---|---|
| Country of Origin | France | United Kingdom |
| Specific Origin | Not Specified | Yorkshire Dales |
| Certification | Not Specified | |
| Milk Type | Cow, Sheep, Goat | Cow’s milk |
| Milk Treatment | Pasteurized or Raw | Pressed |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Firm and crumbly |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Fresh, lemony tang |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Creamy white |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | 1 to 4 months old |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a firm and crumbly consistency, Wensleydale might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Wensleydale offers a fresh, lemony tang profile, ideal for different meals.
