Blue Cheese vs Livarot Cheese
Blue Cheese
Livarot Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Livarot Cheese is chewy, melts in the mouth 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 Livarot Cheese?
Livarot is a strong-smelling, washed-rind cheese from Normandy. It is nicknamed "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the stripes on a French army colonel's uniform. This cheese has a spicy, pungent taste with a soft, creamy texture and a reddish-orange rind.
What's the Difference Between Blue Cheese and Livarot Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Livarot Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Livarot Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Livarot Cheese (Chewy, Melts in the mouth)
- Rind: Blue Cheese (Natural), Livarot Cheese (Sticky, Orangey)
- Aging: Blue Cheese (Typically aged 2-6 months), Livarot Cheese (21 days)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Livarot Cheese (Pungent)
Side-by-Side Comparison
| Blue Cheese | Livarot Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Normandy, Pays D’Auge |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Chewy, Melts in the mouth |
| Rind | Natural | Sticky, Orangey |
| Aging | Typically aged 2-6 months | 21 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Livarot 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 Livarot Cheese
Blue Cheese
Livarot Cheese
Taste Comparison: Does Blue Cheese Taste Like Livarot Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Livarot Cheese brings pungent character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Livarot Cheese's pungent animalian. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Livarot Cheese at 21 days.
Can You Substitute Blue Cheese for Livarot Cheese?
Blue Cheese can stand in for Livarot 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 chewy, melts in the mouth. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Livarot Cheese brings pungent notes.
Which Is Better, Blue Cheese or Livarot 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 chewy, melts in the mouth profile, Livarot Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Livarot Cheese fits dishes calling for pungent.
Frequently Asked Questions
Is Blue Cheese the same as Livarot Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Livarot Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Livarot Cheese 21 days.
Is Blue Cheese similar to Livarot Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Livarot Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Livarot Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Livarot Cheese is pungent. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Livarot Cheese is closer to pungent animalian.
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 Livarot Cheese made of?
Livarot Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 21 days. It originates in France.
Which should I choose, Blue Cheese or Livarot Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Livarot Cheese is chewy, melts in the mouth.
See full profiles: Blue Cheese and Livarot Cheese.