Blue Cheese vs Lou Palou Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Lou Palou Cheese is semi-soft 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 Lou Palou Cheese?
Lou Palou is a semi-soft cheese made from cow's milk in the Pyrénées region of France. It has a pleasant aroma that invites you in for a taste. The cheese offers a smooth, creamy texture that melts easily on the palate. Its flavor is mild with a gentle richness, making it approachable for a wide range of cheese lovers. Lou Palou is versatile in the kitchen, suitable for melting in dishes or enjoying on a simple cheese platter. It's a cheese that can be paired well with fresh fruits or a light wine.
What's the Difference Between Blue Cheese and Lou Palou Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Lou Palou Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Lou Palou Cheese (semi-soft)
Side-by-Side Comparison
| Blue Cheese | Lou Palou Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Pyrénées |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Lou Palou 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 Lou Palou Cheese
Blue Cheese
Lou Palou Cheese
Taste Comparison: Does Blue Cheese Taste Like Lou Palou Cheese?
Their flavor profiles are distinct. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Lou Palou Cheese's pleasant.
Can You Substitute Blue Cheese for Lou Palou Cheese?
Blue Cheese can stand in for Lou Palou 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 semi-soft.
Which Is Better, Blue Cheese or Lou Palou 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 semi-soft profile, Lou Palou Cheese is the better fit.
Frequently Asked Questions
Is Blue Cheese the same as Lou Palou Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Lou Palou Cheese uses cow.
Is Blue Cheese similar to Lou Palou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Lou Palou Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Lou Palou Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Lou Palou Cheese made of?
Lou Palou Cheese is made from cow milk. It originates in France.
Which should I choose, Blue Cheese or Lou Palou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Lou Palou Cheese is semi-soft.
See full profiles: Blue Cheese and Lou Palou Cheese.