Blue Cheese vs Yorkshire Wensleydale Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Yorkshire Wensleydale Cheese is firm, crumbly and made from cow milk.

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 Yorkshire Wensleydale Cheese?

Yorkshire Wensleydale is a cow's milk cheese made in Wensleydale, North Yorkshire, and only cheese made there may use the name. It is known for a supple, crumbly body, a faint honey aroma, and its fame as Wallace's favourite cheese.

What's the Difference Between Blue Cheese and Yorkshire Wensleydale Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Yorkshire Wensleydale Cheese (Cow)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Yorkshire Wensleydale Cheese (Firm, Crumbly)
• Rind: Blue Cheese (Natural), Yorkshire Wensleydale Cheese (Cloth-bound or none)
• Aging: Blue Cheese (Typically aged 2-6 months), Yorkshire Wensleydale Cheese (2 weeks to 12 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Yorkshire Wensleydale Cheese (Slightly acidic, mellow, and honeyed; stronger and more complex when aged)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Yorkshire Wensleydale Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Yorkshire Wensleydale Cheese brings slightly acidic, mellow, and honeyed; stronger and more complex when aged character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Yorkshire Wensleydale Cheese's lactic, slightly acidic; develops stronger notes when aged. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Yorkshire Wensleydale Cheese leans toward sweet, creamy, lactic, with a distinctive pleasant aftertaste. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Yorkshire Wensleydale Cheese at 2 weeks to 12 months.

Can You Substitute Blue Cheese for Yorkshire Wensleydale Cheese?

Blue Cheese can stand in for Yorkshire Wensleydale 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 firm, crumbly. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Yorkshire Wensleydale Cheese brings slightly acidic, mellow, and honeyed; stronger and more complex when aged notes.

Which Is Better, Blue Cheese or Yorkshire Wensleydale 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 firm, crumbly profile, Yorkshire Wensleydale Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Yorkshire Wensleydale Cheese fits dishes calling for slightly acidic, mellow, and honeyed; stronger and more complex when aged.

Frequently Asked Questions

Is Blue Cheese the same as Yorkshire Wensleydale Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Yorkshire Wensleydale Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Yorkshire Wensleydale Cheese 2 weeks to 12 months.

Is Blue Cheese similar to Yorkshire Wensleydale Cheese?

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

Can I substitute Blue Cheese for Yorkshire Wensleydale Cheese?

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

Does Blue Cheese taste like Yorkshire Wensleydale Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Yorkshire Wensleydale Cheese is slightly acidic, mellow, and honeyed; stronger and more complex when aged. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Yorkshire Wensleydale Cheese is closer to lactic, slightly acidic; develops stronger notes when aged.

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 Yorkshire Wensleydale Cheese made of?

Yorkshire Wensleydale Cheese is made from cow milk (raw or pasteurized). It's typically aged 2 weeks to 12 months.

Which should I choose, Blue Cheese or Yorkshire Wensleydale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Yorkshire Wensleydale Cheese is firm, crumbly.