Blue Cheese vs Fontainebleau Cheese

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

Fontainebleau is a soft, white cheese originating from the Ile-de-France region in France. Made from cow's milk, it can be produced using either pasteurized or unpasteurized milk. This cheese has a high fat content of 60%, contributing to its rich and creamy texture. Fontainebleau is known for its mild, milky, and smooth flavor profile with a subtle sweetness. The aroma is fresh and mild, reflecting its milky nature. It is rindless, which adds to its smooth and velvety consistency. Fontainebleau is often enjoyed on its own or paired with fruits or pastries.

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

• Milk type: Blue Cheese (Cow, Sheep, Goat), Fontainebleau Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Fontainebleau Cheese (pasteurized or unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Fontainebleau Cheese (soft)
• Rind: Blue Cheese (Natural), Fontainebleau Cheese (rindless)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Fontainebleau Cheese (mild, milky, smooth, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Fontainebleau Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fontainebleau Cheese brings mild, milky, smooth, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Fontainebleau Cheese's fresh, mild, milky.

Can You Substitute Blue Cheese for Fontainebleau Cheese?

Blue Cheese can stand in for Fontainebleau 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 Fontainebleau Cheese brings mild, milky, smooth, sweet notes.

Which Is Better, Blue Cheese or Fontainebleau 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, Fontainebleau Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Fontainebleau Cheese fits dishes calling for mild, milky, smooth, sweet.

Frequently Asked Questions

Is Blue Cheese the same as Fontainebleau Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Fontainebleau Cheese uses cow.

Is Blue Cheese similar to Fontainebleau Cheese?

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

Can I substitute Blue Cheese for Fontainebleau Cheese?

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

Does Blue Cheese taste like Fontainebleau Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fontainebleau Cheese is mild, milky, smooth, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Fontainebleau Cheese is closer to fresh, mild, milky.

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 Fontainebleau Cheese made of?

Fontainebleau Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Fontainebleau Cheese?

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