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?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Imokilly Regato Cheese?
Imokilly Regato is a cheese made from cow's milk in the region of South-East Cork, Ireland. It is produced by Dairygold Cooperative, specifically in the townland of Mogeely within the barony of Imokilly. The cheese is made from milk sourced from pasture-fed cows, which graze from March to October. This grazing period contributes to the cheese's distinctive color and flavor due to the high levels of betacarotene in the milk. The cheese is matured for 9 to 12 months and is known for its unique taste, aroma, and texture. The production process incorporates traditional cheese-making skills from the region. Imokilly Regato has a protected designation of origin (PDO) status.
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
| Blue Cheese | Imokilly Regato Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | South-East Cork, Specifically The Barony Of Imokilly, Mogeely |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Standardized and cooled to 32-34°C |
| Texture | Crumbly, Creamy, Semi-Soft | — |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | 9-12 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Unique taste |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Imokilly Regato Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Imokilly Regato Cheese
Blue Cheese
Imokilly Regato Cheese
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.
See full profiles: Blue Cheese and Imokilly Regato Cheese.