Blue Cheese vs Chèvre (Goat Cheese)
Blue Cheese
Chèvre (Goat Cheese)
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Chèvre (Goat 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 Chèvre (Goat Cheese)?
Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.
What's the Difference Between Blue Cheese and Chèvre (Goat Cheese)?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Chèvre (Goat Cheese) (Goat)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Chèvre (Goat Cheese) (pasteurized or unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Chèvre (Goat Cheese) (soft)
- Rind: Blue Cheese (Natural), Chèvre (Goat Cheese) (light colored)
- Aging: Blue Cheese (Typically aged 2-6 months), Chèvre (Goat Cheese) (not aged for long)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Chèvre (Goat Cheese) (tangy)
Side-by-Side Comparison
| Blue Cheese | Chèvre (Goat Cheese) | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | France, Especially The Loire Valley And Poitou |
| Milk Type | Cow, Sheep, Goat | Goat |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft |
| Rind | Natural | Light colored |
| Aging | Typically aged 2-6 months | Not aged for long |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Tangy |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Blue Cheese | Chèvre (Goat Cheese) | |
|---|---|---|
| Pairs well with | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb and more | Albariño, Asparagus, Bresaola, Cabernet Franc, California Viogniers, Cava, Champagne, Fig Jam, German Riesling, Green Tea, Grüner Veltliner, Honey and more |
Taste Comparison: Does Blue Cheese Taste Like Chèvre (Goat Cheese)?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chèvre (Goat Cheese) brings tangy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Chèvre (Goat Cheese) at not aged for long.
Can You Substitute Blue Cheese for Chèvre (Goat Cheese)?
Blue Cheese can stand in for Chèvre (Goat 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 Chèvre (Goat Cheese) brings tangy notes.
Which Is Better, Blue Cheese or Chèvre (Goat 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, Chèvre (Goat Cheese) is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Chèvre (Goat Cheese) fits dishes calling for tangy.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Chèvre (Goat Cheese)?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Chèvre (Goat Cheese) uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Chèvre (Goat Cheese) not aged for long.
Is Blue Cheese similar to Chèvre (Goat Cheese)?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Chèvre (Goat Cheese)?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Chèvre (Goat Cheese)?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Chèvre (Goat 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 Chèvre (Goat Cheese) made of?
Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.
Which should I choose, Blue Cheese or Chèvre (Goat Cheese)?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Chèvre (Goat Cheese) is soft.