Blue Cheese vs Chevrotin Cheese

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

Chevrotin is a soft goat milk cheese from Savoy in France, made with unpasteurised milk and ripened at least three weeks on pine shelves. It holds an AOC and is known for a full flavor with a sourness that recalls wild mountain herbs.

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

• Milk type: Blue Cheese (Cow, Sheep, Goat), Chevrotin Cheese (Goat's Milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Chevrotin Cheese (Unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Chevrotin Cheese (Soft, unctuous)
• Rind: Blue Cheese (Natural), Chevrotin Cheese (Washed-rind)
• Aging: Blue Cheese (Typically aged 2-6 months), Chevrotin Cheese (21+ days)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Chevrotin Cheese (Mild, Caprine)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Chevrotin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chevrotin Cheese brings mild, caprine character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Chevrotin Cheese's gentle caprine, woody, farmyard. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Chevrotin Cheese leans toward gentle goatiness, balance of salt, vegetal notes, alpine flowers, pinkish exterior, fine white mold, ivory paste. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Chevrotin Cheese at 21+ days.

Can You Substitute Blue Cheese for Chevrotin Cheese?

Blue Cheese can stand in for Chevrotin 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, unctuous. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Chevrotin Cheese brings mild, caprine notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Chevrotin Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Chevrotin Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Chevrotin Cheese 21+ days.

Is Blue Cheese similar to Chevrotin Cheese?

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

Can I substitute Blue Cheese for Chevrotin Cheese?

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

Does Blue Cheese taste like Chevrotin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Chevrotin Cheese is mild, caprine. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Chevrotin Cheese is closer to gentle caprine, woody, farmyard.

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 Chevrotin Cheese made of?

Chevrotin Cheese is made from goat milk (unpasteurized), using rennet rennet. It's typically aged 21+ days. It originates in France.

Which should I choose, Blue Cheese or Chevrotin Cheese?

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