Blue Cheese vs Butte Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Butte Cheese is soft, soft-ripened 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 Butte Cheese?

Butte is a French cheese made from unpasteurized cow's milk. It is a soft, soft-ripened cheese with a smooth and creamy texture. The flavor profile is characterized by a combination of bitter and salty notes, offering a complex taste experience. Its aroma is rich and ripe, which adds to its overall appeal. The cheese has a yellow color and features a washed rind that contributes to its distinct flavor. Butte is best enjoyed as part of a cheese platter or paired with a glass of wine.

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

• Milk type: Blue Cheese (Cow, Sheep, Goat), Butte Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Butte Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Butte Cheese (soft, soft-ripened)
• Rind: Blue Cheese (Natural), Butte Cheese (washed)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Butte Cheese (bitter, salty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Butte Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Butte Cheese brings bitter, salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Butte Cheese's rich, ripe.

Can You Substitute Blue Cheese for Butte Cheese?

Blue Cheese can stand in for Butte 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, soft-ripened. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Butte Cheese brings bitter, salty notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Butte Cheese?

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

Is Blue Cheese similar to Butte Cheese?

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

Can I substitute Blue Cheese for Butte Cheese?

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

Does Blue Cheese taste like Butte Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Butte Cheese is bitter, salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Butte Cheese is closer to rich, ripe.

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 Butte Cheese made of?

Butte Cheese is made from cow milk (unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Butte Cheese?

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