Blue Cheese vs Cachaille Cheese

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

Cachaille is a strong Provençal cheese preparation made by fermenting leftover sheep tomme and goat brousse with brandy, white wine and oil. Sold in glass jars, it is spread on bread, and a well-tended pot can keep going for 20 years.

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

• Milk type: Blue Cheese (Cow, Sheep, Goat), Cachaille Cheese (goat's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Cachaille Cheese (soft)
• Aging: Blue Cheese (Typically aged 2-6 months), Cachaille Cheese (2 to 3 months, up to 20 years)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Cachaille Cheese (strong)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Cachaille Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cachaille Cheese brings strong character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Cachaille Cheese leans toward sharpened with brandy, white wine, vinegar, onion, garlic, olive oil, salt and pepper. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Cachaille Cheese at 2 to 3 months, up to 20 years.

Can You Substitute Blue Cheese for Cachaille Cheese?

Blue Cheese can stand in for Cachaille 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. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Cachaille Cheese brings strong notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Cachaille Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Cachaille Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Cachaille Cheese 2 to 3 months, up to 20 years.

Is Blue Cheese similar to Cachaille Cheese?

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

Can I substitute Blue Cheese for Cachaille Cheese?

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

Does Blue Cheese taste like Cachaille Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cachaille Cheese is strong.

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 Cachaille Cheese made of?

Cachaille Cheese is made from goat milk. It's typically aged 2 to 3 months, up to 20 years. It originates in France.

Which should I choose, Blue Cheese or Cachaille Cheese?

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