Blue Cheese vs Bougon Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Bougon Cheese is soft, artisan and made from goat milk, originating in France.

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 Bougon Cheese?

Bougon is a soft, artisan cheese from France made from goat's milk. It can be crafted using either pasteurized or unpasteurized milk, and it has a fat content of 50%. This cheese features a bloomy rind and is known for its white color. Bougon has a fresh aroma and an acidic flavor that highlights the natural qualities of goat's milk. Its creamy texture makes it an excellent choice for spreading on bread or crackers. Bougon is typically enjoyed as part of a cheese platter or paired with light, crisp wines.

What's the Difference Between Blue Cheese and Bougon Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Bougon Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Bougon Cheese (pasteurized or unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Bougon Cheese (soft, artisan)
• Rind: Blue Cheese (Natural), Bougon Cheese (bloomy)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Bougon Cheese (acidic)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Bougon Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Bougon Cheese brings acidic character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Bougon Cheese's fresh.

Can You Substitute Blue Cheese for Bougon Cheese?

Blue Cheese can stand in for Bougon 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 Bougon Cheese brings acidic notes.

Which Is Better, Blue Cheese or Bougon 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, Bougon Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Bougon Cheese fits dishes calling for acidic.

Frequently Asked Questions

Is Blue Cheese the same as Bougon Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Bougon Cheese uses goat.

Is Blue Cheese similar to Bougon Cheese?

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

Can I substitute Blue Cheese for Bougon Cheese?

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

Does Blue Cheese taste like Bougon Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Bougon Cheese is acidic. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Bougon Cheese is closer to fresh.

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 Bougon Cheese made of?

Bougon Cheese is made from goat milk (pasteurized or unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Bougon Cheese?

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