Blue Cheese vs Laguiole Cheese
Blue Cheese
Laguiole Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Laguiole Cheese is firm and supple and made from cow milk, originating in France.
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 Laguiole Cheese?
Laguiole is a semi-hard cheese from the Aubrac region in the Massif Central of France. It is traditionally made from the raw milk of Aubrac and Salers cows. This cheese has a smooth texture and a complex flavor profile, with nutty and floral notes. Laguiole is often used in French cuisine, especially for melting in dishes such as aligot.
What's the Difference Between Blue Cheese and Laguiole Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Laguiole Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Laguiole Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Laguiole Cheese (Firm and supple)
- Rind: Blue Cheese (Natural), Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray)
- Aging: Blue Cheese (Typically aged 2-6 months), Laguiole Cheese (4-10+ months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Laguiole Cheese (Medium to intense)
Side-by-Side Comparison
| Blue Cheese | Laguiole Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Aveyron Department |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Firm and supple |
| Rind | Natural | Dry whitish to light gray, aging to amber-brown to granite gray |
| Aging | Typically aged 2-6 months | 4-10+ months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Medium to intense |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Laguiole 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?
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Where to buy Blue Cheese and Laguiole Cheese
Blue Cheese
Laguiole Cheese
Taste Comparison: Does Blue Cheese Taste Like Laguiole Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Laguiole Cheese brings medium to intense character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Laguiole Cheese's milky and fresh grass, dried meat. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Laguiole Cheese leans toward dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac.. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Laguiole Cheese at 4-10+ months.
Can You Substitute Blue Cheese for Laguiole Cheese?
Blue Cheese can stand in for Laguiole 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 firm and supple. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Laguiole Cheese brings medium to intense notes.
Which Is Better, Blue Cheese or Laguiole 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 firm and supple profile, Laguiole Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Laguiole Cheese fits dishes calling for medium to intense.
Frequently Asked Questions
Is Blue Cheese the same as Laguiole Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Laguiole Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Laguiole Cheese 4-10+ months.
Is Blue Cheese similar to Laguiole Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Laguiole Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Laguiole Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Laguiole Cheese is medium to intense. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Laguiole Cheese is closer to milky and fresh grass, dried meat.
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 Laguiole Cheese made of?
Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.
Which should I choose, Blue Cheese or Laguiole Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Laguiole Cheese is firm and supple.
See full profiles: Blue Cheese and Laguiole Cheese.