Blue Cheese vs Boulette d'Avesnes Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Boulette d'Avesnes Cheese is fresh soft and made from cow 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 Boulette d'Avesnes Cheese?

Boulette d'Avesnes is a cheese from Avesnes-sur-Helpe in northern France. It is one of the less common members of the Maroilles family, made by methods very close to those used for Maroilles.

What's the Difference Between Blue Cheese and Boulette d'Avesnes Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Boulette d'Avesnes Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Boulette d'Avesnes Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Boulette d'Avesnes Cheese (fresh soft)
• Rind: Blue Cheese (Natural), Boulette d'Avesnes Cheese (washed)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Boulette d'Avesnes Cheese (spicy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Boulette d'Avesnes Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Boulette d'Avesnes Cheese brings spicy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Boulette d'Avesnes Cheese's stinky.

Can You Substitute Blue Cheese for Boulette d'Avesnes Cheese?

Blue Cheese can stand in for Boulette d'Avesnes 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 fresh soft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Boulette d'Avesnes Cheese brings spicy notes.

Which Is Better, Blue Cheese or Boulette d'Avesnes 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 fresh soft profile, Boulette d'Avesnes Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Boulette d'Avesnes Cheese fits dishes calling for spicy.

Frequently Asked Questions

Is Blue Cheese the same as Boulette d'Avesnes Cheese?

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

Is Blue Cheese similar to Boulette d'Avesnes Cheese?

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

Can I substitute Blue Cheese for Boulette d'Avesnes Cheese?

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

Does Blue Cheese taste like Boulette d'Avesnes Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Boulette d'Avesnes Cheese is spicy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Boulette d'Avesnes Cheese is closer to stinky.

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 Boulette d'Avesnes Cheese made of?

Boulette d'Avesnes Cheese is made from cow milk (pasteurized). It originates in France.

Which should I choose, Blue Cheese or Boulette d'Avesnes Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Boulette d'Avesnes Cheese is fresh soft.