Blue Cheese vs L'Ecir de l'Aubrac Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while L'Ecir de l'Aubrac Cheese is soft, artisan 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 L'Ecir de l'Aubrac Cheese?
L'Ecir de l'Aubrac is a soft, artisan cheese from the Auvergne region in France, made from unpasteurized cow's milk. It has a natural rind and a white interior, offering a sweet flavor profile. The texture is soft, making it a gentle addition to any cheese board. Its pleasant aroma adds to its appeal, enhancing the overall tasting experience. This cheese reflects the traditional cheese-making practices of its region, showcasing the quality of local ingredients. Ideal for pairing with fresh bread or light wines, L'Ecir de l'Aubrac is a delightful choice for those who enjoy mild and creamy cheeses.
What's the Difference Between Blue Cheese and L'Ecir de l'Aubrac Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), L'Ecir de l'Aubrac Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), L'Ecir de l'Aubrac Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), L'Ecir de l'Aubrac Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), L'Ecir de l'Aubrac Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), L'Ecir de l'Aubrac Cheese (sweet)
Side-by-Side Comparison
| Blue Cheese | L'Ecir de l'Aubrac Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Auvergne |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | L'Ecir de l'Aubrac 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 L'Ecir de l'Aubrac Cheese
Blue Cheese
L'Ecir de l'Aubrac Cheese
Taste Comparison: Does Blue Cheese Taste Like L'Ecir de l'Aubrac Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while L'Ecir de l'Aubrac Cheese brings sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with L'Ecir de l'Aubrac Cheese's pleasant.
Can You Substitute Blue Cheese for L'Ecir de l'Aubrac Cheese?
Blue Cheese can stand in for L'Ecir de l'Aubrac 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, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while L'Ecir de l'Aubrac Cheese brings sweet notes.
Which Is Better, Blue Cheese or L'Ecir de l'Aubrac 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, artisan profile, L'Ecir de l'Aubrac Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while L'Ecir de l'Aubrac Cheese fits dishes calling for sweet.
Frequently Asked Questions
Is Blue Cheese the same as L'Ecir de l'Aubrac Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; L'Ecir de l'Aubrac Cheese uses cow.
Is Blue Cheese similar to L'Ecir de l'Aubrac Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for L'Ecir de l'Aubrac Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like L'Ecir de l'Aubrac Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while L'Ecir de l'Aubrac Cheese is sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and L'Ecir de l'Aubrac Cheese is closer to pleasant.
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 L'Ecir de l'Aubrac Cheese made of?
L'Ecir de l'Aubrac Cheese is made from cow milk (unpasteurized). It originates in France.
Which should I choose, Blue Cheese or L'Ecir de l'Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while L'Ecir de l'Aubrac Cheese is soft, artisan.
See full profiles: Blue Cheese and L'Ecir de l'Aubrac Cheese.