Blue Cheese vs Crème Fraîche Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Crème Fraîche Cheese is thick, highly viscous, 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 Crème Fraîche Cheese?

Crème fraîche is a French soured cream made from cream and a bacterial culture, with 10 to 45% butterfat and a pH near 4.5. It is less sour than sour cream, and its fat content keeps it from curdling in hot sauces.

What's the Difference Between Blue Cheese and Crème Fraîche Cheese?

• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Crème Fraîche Cheese (thick, highly viscous)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Crème Fraîche Cheese (mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Crème Fraîche Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Crème Fraîche Cheese brings mildly sour character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Crème Fraîche Cheese leans toward cultured taste from lactococcus bacteria, less sour than sour cream.

Can You Substitute Blue Cheese for Crème Fraîche Cheese?

Blue Cheese can stand in for Crème Fraîche 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 thick, highly viscous. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Crème Fraîche Cheese brings mildly sour notes.

Which Is Better, Blue Cheese or Crème Fraîche 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 thick, highly viscous profile, Crème Fraîche Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Crème Fraîche Cheese fits dishes calling for mildly sour.

Frequently Asked Questions

Is Blue Cheese the same as Crème Fraîche Cheese?

No, they're distinct cheeses.

Is Blue Cheese similar to Crème Fraîche Cheese?

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

Can I substitute Blue Cheese for Crème Fraîche Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Blue Cheese taste like Crème Fraîche Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Crème Fraîche Cheese is mildly sour.

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 Crème Fraîche Cheese made of?

Crème Fraîche Cheese is made from milk. It originates in France.

Which should I choose, Blue Cheese or Crème Fraîche Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Crème Fraîche Cheese is thick, highly viscous.