Blue Cheese vs Chabichou du Poitou Cheese
Blue Cheese
Chabichou du Poitou Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Chabichou du Poitou Cheese is soft, creamy to brittle and made from goat milk, originating in France.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Chabichou du Poitou Cheese?
Chabichou du Poitou is a goat's milk cheese from the Poitou-Charentes region of France. This small, cylindrical cheese has a smooth, dense texture and a bright, clear flavor with hints of nuts and a slight tanginess. It is aged for a minimum of two weeks, developing a firm outer rind that contrasts nicely with the creamy interior.
What's the Difference Between Blue Cheese and Chabichou du Poitou Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Chabichou du Poitou Cheese (goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Chabichou du Poitou Cheese (unpasteurized or whole)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Chabichou du Poitou Cheese (Soft, creamy to brittle)
- Rind: Blue Cheese (Natural), Chabichou du Poitou Cheese (White with blue-gray patches)
- Aging: Blue Cheese (Typically aged 2-6 months), Chabichou du Poitou Cheese (At least 10 days)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Chabichou du Poitou Cheese (Slightly salty)
Side-by-Side Comparison
| Blue Cheese | Chabichou du Poitou Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haut Poitou |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized or whole |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, creamy to brittle |
| Rind | Natural | White with blue-gray patches |
| Aging | Typically aged 2-6 months | At least 10 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Slightly salty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Chabichou du Poitou Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Chabichou du Poitou Cheese
Blue Cheese
Chabichou du Poitou Cheese
Taste Comparison: Does Blue Cheese Taste Like Chabichou du Poitou Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chabichou du Poitou Cheese brings slightly salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Chabichou du Poitou Cheese's goaty. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Chabichou du Poitou Cheese leans toward white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Chabichou du Poitou Cheese at at least 10 days.
Can You Substitute Blue Cheese for Chabichou du Poitou Cheese?
Blue Cheese can stand in for Chabichou du Poitou 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, creamy to brittle. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Chabichou du Poitou Cheese brings slightly salty notes.
Which Is Better, Blue Cheese or Chabichou du Poitou 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, creamy to brittle profile, Chabichou du Poitou Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Chabichou du Poitou Cheese fits dishes calling for slightly salty.
Frequently Asked Questions
Is Blue Cheese the same as Chabichou du Poitou Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Chabichou du Poitou Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Chabichou du Poitou Cheese at least 10 days.
Is Blue Cheese similar to Chabichou du Poitou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Chabichou du Poitou Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Chabichou du Poitou Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chabichou du Poitou Cheese is slightly salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Chabichou du Poitou Cheese is closer to goaty.
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 Chabichou du Poitou Cheese made of?
Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.
Which should I choose, Blue Cheese or Chabichou du Poitou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Chabichou du Poitou Cheese is soft, creamy to brittle.
See full profiles: Blue Cheese and Chabichou du Poitou Cheese.