Blue Cheese vs Brousse du Rove Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Brousse du Rove Cheese is soft, artisan and made from cow or 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 Brousse du Rove Cheese?

Brousse du Rove is a goat cheese from Le Rove, near Marseille in the Bouches-du-Rhône. It is made from whole milk of Rove goats, set with vinegar, shaped into small cones, and has carried an Appellation d'origine contrôlée since 2018.

What's the Difference Between Blue Cheese and Brousse du Rove Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Brousse du Rove Cheese (goat's milk (Rove breed), sometimes cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Brousse du Rove Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Brousse du Rove Cheese (soft, artisan)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Brousse du Rove Cheese (mild, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Brousse du Rove Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Brousse du Rove Cheese brings mild, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Brousse du Rove Cheese's milky.

Can You Substitute Blue Cheese for Brousse du Rove Cheese?

Blue Cheese can stand in for Brousse du Rove 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 Brousse du Rove Cheese brings mild, sweet notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Brousse du Rove Cheese?

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

Is Blue Cheese similar to Brousse du Rove Cheese?

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

Can I substitute Blue Cheese for Brousse du Rove Cheese?

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

Does Blue Cheese taste like Brousse du Rove Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Brousse du Rove Cheese is mild, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Brousse du Rove Cheese is closer to milky.

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 Brousse du Rove Cheese made of?

Brousse du Rove Cheese is made from cow or goat milk (pasteurized), using none, set with spirit vinegar rennet. It originates in France.

Which should I choose, Blue Cheese or Brousse du Rove Cheese?

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