Blue Cheese vs Bresse Bleu Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Bresse Bleu Cheese is soft, blue-veined 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 Bresse Bleu Cheese?

Bresse Bleu, or Bleu de Bresse, is a French blue cheese from the Bresse area, first made after World War II. It is known for its firm white edible coating that smells of mushrooms and a creamy Brie-like interior flecked with blue mould.

What's the Difference Between Blue Cheese and Bresse Bleu Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Bresse Bleu Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Bresse Bleu Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Bresse Bleu Cheese (soft, blue-veined)
• Rind: Blue Cheese (Natural), Bresse Bleu Cheese (firm, edible white coating of Penicillium camemberti)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Bresse Bleu Cheese (creamy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Bresse Bleu Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Bresse Bleu Cheese brings creamy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Bresse Bleu Cheese's milky, mushroom.

Can You Substitute Blue Cheese for Bresse Bleu Cheese?

Blue Cheese can stand in for Bresse Bleu 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, blue-veined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Bresse Bleu Cheese brings creamy notes.

Which Is Better, Blue Cheese or Bresse Bleu 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, blue-veined profile, Bresse Bleu Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Bresse Bleu Cheese fits dishes calling for creamy.

Frequently Asked Questions

Is Blue Cheese the same as Bresse Bleu Cheese?

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

Is Blue Cheese similar to Bresse Bleu Cheese?

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

Can I substitute Blue Cheese for Bresse Bleu Cheese?

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

Does Blue Cheese taste like Bresse Bleu Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Bresse Bleu Cheese is creamy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Bresse Bleu Cheese is closer to milky, mushroom.

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 Bresse Bleu Cheese made of?

Bresse Bleu Cheese is made from cow milk (pasteurized). It originates in France.

Which should I choose, Blue Cheese or Bresse Bleu Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Bresse Bleu Cheese is soft, blue-veined.