Blue Cheese vs Imokilly Regato Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Imokilly Regato Cheese is a cow-milk cheese.

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 Imokilly Regato Cheese?

Imokilly Regato is a hard cheese made from pasteurised cow's milk in Mogeely, County Cork, Ireland. First produced in 1980 and PDO protected since 1999, it is known for a dry firm texture and a nutty, creamy taste with a piquant finish.

What's the Difference Between Blue Cheese and Imokilly Regato Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Imokilly Regato Cheese (Cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Imokilly Regato Cheese (Standardized and cooled to 32-34°C)
• Aging: Blue Cheese (Typically aged 2-6 months), Imokilly Regato Cheese (9-12 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Imokilly Regato Cheese (Unique taste)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Imokilly Regato Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Imokilly Regato Cheese brings unique taste character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Imokilly Regato Cheese's unique aroma. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Imokilly Regato Cheese leans toward influenced by high levels of betacarotene and low melting fatty acids. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Imokilly Regato Cheese at 9-12 months.

Can You Substitute Blue Cheese for Imokilly Regato Cheese?

Blue Cheese can stand in for Imokilly Regato Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Imokilly Regato Cheese brings unique taste notes.

Which Is Better, Blue Cheese or Imokilly Regato Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Imokilly Regato Cheese fits dishes calling for unique taste.

Frequently Asked Questions

Is Blue Cheese the same as Imokilly Regato Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Imokilly Regato Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Imokilly Regato Cheese 9-12 months.

Is Blue Cheese similar to Imokilly Regato Cheese?

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

Can I substitute Blue Cheese for Imokilly Regato Cheese?

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

Does Blue Cheese taste like Imokilly Regato Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Imokilly Regato Cheese is unique taste. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Imokilly Regato Cheese is closer to unique aroma.

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 Imokilly Regato Cheese made of?

Imokilly Regato Cheese is made from cow milk (standardized and cooled to 32-34°c), using individualized rennet, blended daily on the premises rennet. It's typically aged 9-12 months.

Which should I choose, Blue Cheese or Imokilly Regato Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.