Blue Cheese vs Carre de l'Est Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Carre de l'Est Cheese is 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 Carre de l'Est Cheese?

Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.

What's the Difference Between Blue Cheese and Carre de l'Est Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Carre de l'Est Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Carre de l'Est Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Carre de l'Est Cheese (soft)
• Rind: Blue Cheese (Natural), Carre de l'Est Cheese (washed)
• Aging: Blue Cheese (Typically aged 2-6 months), Carre de l'Est Cheese (5 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Carre de l'Est Cheese (smokey)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Carre de l'Est Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Carre de l'Est Cheese brings smokey character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Carre de l'Est Cheese at 5 weeks.

Can You Substitute Blue Cheese for Carre de l'Est Cheese?

Blue Cheese can stand in for Carre de l'Est 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 Carre de l'Est Cheese brings smokey notes.

Which Is Better, Blue Cheese or Carre de l'Est 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, Carre de l'Est Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Carre de l'Est Cheese fits dishes calling for smokey.

Frequently Asked Questions

Is Blue Cheese the same as Carre de l'Est Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Carre de l'Est Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Carre de l'Est Cheese 5 weeks.

Is Blue Cheese similar to Carre de l'Est Cheese?

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

Can I substitute Blue Cheese for Carre de l'Est Cheese?

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

Does Blue Cheese taste like Carre de l'Est Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Carre de l'Est Cheese is smokey.

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 Carre de l'Est Cheese made of?

Carre de l'Est Cheese is made from cow milk (pasteurized). It's typically aged 5 weeks. It originates in France.

Which should I choose, Blue Cheese or Carre de l'Est Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Carre de l'Est Cheese is soft.