Blue Cheese vs Mistralou Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Mistralou Cheese is soft and made from goat milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Mistralou Cheese?

Mistralou is a French cheese made from whole goat's milk. It has a soft texture and is creamy in flavor, making it a pleasant choice for those who enjoy mild cheeses. The cheese is white in color and features a natural rind, which adds a rustic touch to its appearance. Its aroma is floral, offering a fresh and inviting scent. Mistralou is a good option for cheese boards or as a topping for various dishes, providing a creamy and aromatic experience.

What's the Difference Between Blue Cheese and Mistralou Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Mistralou Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Mistralou Cheese (whole)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Mistralou Cheese (soft)
• Rind: Blue Cheese (Natural), Mistralou Cheese (natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Mistralou Cheese (creamy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Mistralou Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Mistralou Cheese brings creamy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Mistralou Cheese's floral.

Can You Substitute Blue Cheese for Mistralou Cheese?

Blue Cheese can stand in for Mistralou 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. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Mistralou Cheese brings creamy notes.

Which Is Better, Blue Cheese or Mistralou 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 profile, Mistralou Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Mistralou Cheese fits dishes calling for creamy.

Frequently Asked Questions

Is Blue Cheese the same as Mistralou Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Mistralou Cheese uses goat.

Is Blue Cheese similar to Mistralou Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Mistralou Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Mistralou Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Mistralou Cheese is creamy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Mistralou Cheese is closer to floral.

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 Mistralou Cheese made of?

Mistralou Cheese is made from goat milk (whole). It originates in France.

Which should I choose, Blue Cheese or Mistralou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Mistralou Cheese is soft.