Danish Blue Cheese vs Stilton Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Stilton Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in England.

What Is Danish Blue Cheese?

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to approved Danish dairies.

What Is Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

What's the Difference Between Danish Blue Cheese and Stilton Cheese?

• Origin: Danish Blue Cheese (Denmark), Stilton Cheese (England)
• Texture: Danish Blue Cheese (Semi-soft, blue-veined), Stilton Cheese (Semi-soft, crumbly, blue-veined)
• Rind: Danish Blue Cheese (edible, slightly moist), Stilton Cheese (natural)
• Aging: Danish Blue Cheese (8 to 12 weeks), Stilton Cheese (9 to 12 weeks)
• Taste: Danish Blue Cheese (Salty, tangy), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Danish Blue Cheese Taste Like Stilton Cheese?

Danish Blue Cheese reads as salty, tangy, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Stilton Cheese at 9 to 12 weeks.

Can You Substitute Danish Blue Cheese for Stilton Cheese?

In most recipes, Danish Blue Cheese and Stilton Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-soft, crumbly, blue-veined. Flavor-wise, Danish Blue Cheese reads as salty, tangy while Stilton Cheese brings spicy, strong notes.

Which Is Better, Danish Blue Cheese or Stilton Cheese?

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

Frequently Asked Questions

Is Danish Blue Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Stilton Cheese comes from England. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Stilton Cheese 9 to 12 weeks.

Is Danish Blue Cheese similar to Stilton Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Danish Blue Cheese for Stilton Cheese?

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

Does Danish Blue Cheese taste like Stilton Cheese?

Danish Blue Cheese reads as salty, tangy, while Stilton Cheese is spicy, strong.

What is Danish Blue Cheese made of?

Danish Blue Cheese is made from cow milk. It's typically aged 8 to 12 weeks. It originates in Denmark.

What is Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

Which should I choose, Danish Blue Cheese or Stilton Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Danish Blue Cheese is semi-soft, blue-veined, while Stilton Cheese is semi-soft, crumbly, blue-veined.