Chèvre (Goat Cheese) vs Strathdon Blue Cheese

Chèvre (Goat Cheese) is a soft goat-milk cheese from France, while Strathdon Blue Cheese is semi-soft, blue-veined and made from cow milk, originating in Scotland.

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 Is Strathdon Blue Cheese?

Strathdon Blue is a full-fat blue cheese made in Tain, Scotland, by Highland Fine Cheeses. It is made with pasteurised milk and vegetarian rennet, tastes tangy, and won a gold medal at the 2007 British Cheese Awards.

What's the Difference Between Chèvre (Goat Cheese) and Strathdon Blue Cheese?

• Origin: Chèvre (Goat Cheese) (France), Strathdon Blue Cheese (Scotland)
• Milk type: Chèvre (Goat Cheese) (Goat's milk), Strathdon Blue Cheese (Cow's milk)
• Milk treatment: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Strathdon Blue Cheese (pasteurized)
• Texture: Chèvre (Goat Cheese) (Soft), Strathdon Blue Cheese (Semi-soft, blue-veined)
• Taste: Chèvre (Goat Cheese) (tangy), Strathdon Blue Cheese (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Strathdon Blue Cheese?

Chèvre (Goat Cheese) reads as tangy, while Strathdon Blue Cheese brings creamy, salty character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Strathdon Blue Cheese's rich. More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, while Strathdon Blue Cheese leans toward tangy.

Can You Substitute Chèvre (Goat Cheese) for Strathdon Blue Cheese?

Chèvre (Goat Cheese) can stand in for Strathdon Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft, blue-veined. Flavor-wise, Chèvre (Goat Cheese) reads as tangy while Strathdon Blue Cheese brings creamy, salty notes.

Which Is Better, Chèvre (Goat Cheese) or Strathdon Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Chèvre (Goat Cheese). For a semi-soft, blue-veined profile, Strathdon Blue Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy notes, while Strathdon Blue Cheese fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Chèvre (Goat Cheese) the same as Strathdon Blue Cheese?

No, they're distinct cheeses. Chèvre (Goat Cheese) originates in France, while Strathdon Blue Cheese comes from Scotland. Chèvre (Goat Cheese) is made from goat milk; Strathdon Blue Cheese uses cow.

Is Chèvre (Goat Cheese) similar to Strathdon Blue Cheese?

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

Can I substitute Chèvre (Goat Cheese) for Strathdon Blue Cheese?

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

Does Chèvre (Goat Cheese) taste like Strathdon Blue Cheese?

Chèvre (Goat Cheese) reads as tangy, while Strathdon Blue Cheese is creamy, salty. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Strathdon Blue Cheese is closer to rich.

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.

What is Strathdon Blue Cheese made of?

Strathdon Blue Cheese is made from cow milk (pasteurized), using vegetarian rennet. It originates in Scotland.

Which should I choose, Chèvre (Goat Cheese) or Strathdon Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Strathdon Blue Cheese is semi-soft, blue-veined.