Blue Cheese vs Noord-Hollandse Gouda Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Noord-Hollandse Gouda Cheese is pliable, fills the borer, termed a 'soft dairy product' and made from cow milk.
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 Noord-Hollandse Gouda Cheese?
Noord-Hollandse Gouda is a type of Gouda cheese that originates from the Netherlands. It is specifically produced in the province of North Holland. This cheese is recognized as a Protected Designation of Origin (PDO) product, ensuring its unique qualities and traditional production methods are preserved. Noord-Hollandse Gouda is made from cow's milk and is known for its aromatic and pleasant taste, which can range from mild to sharp depending on its age. The cheese has a flattened cylindrical or block shape and is less salty than other Gouda varieties. It is naturally ripened for a minimum of four weeks to over 18 months. The cheese's rind is smooth, closed, and yellow, treated only with uncolored or yellow-colored products.
What's the Difference Between Blue Cheese and Noord-Hollandse Gouda Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Noord-Hollandse Gouda Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Noord-Hollandse Gouda Cheese (Pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Noord-Hollandse Gouda Cheese (Pliable, fills the borer, termed a 'soft dairy product')
- Rind: Blue Cheese (Natural), Noord-Hollandse Gouda Cheese (Closed, smooth, yellow, no visible mold growth)
- Aging: Blue Cheese (Typically aged 2-6 months), Noord-Hollandse Gouda Cheese (Minimum of 4 weeks to over 18 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Noord-Hollandse Gouda Cheese (Aromatic, pleasant, mild to sharp)
Side-by-Side Comparison
| Blue Cheese | Noord-Hollandse Gouda Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | North Holland |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Pliable, fills the borer, termed a 'soft dairy product' |
| Rind | Natural | Closed, smooth, yellow, no visible mold growth |
| Aging | Typically aged 2-6 months | Minimum of 4 weeks to over 18 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Aromatic, pleasant, mild to sharp |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Noord-Hollandse Gouda 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 Noord-Hollandse Gouda Cheese
Blue Cheese
Noord-Hollandse Gouda Cheese
Taste Comparison: Does Blue Cheese Taste Like Noord-Hollandse Gouda Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Noord-Hollandse Gouda Cheese brings aromatic, pleasant, mild to sharp character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Noord-Hollandse Gouda Cheese leans toward less salty than other gouda cheeses, cumin may be added. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Noord-Hollandse Gouda Cheese at minimum of 4 weeks to over 18 months.
Can You Substitute Blue Cheese for Noord-Hollandse Gouda Cheese?
Blue Cheese can stand in for Noord-Hollandse Gouda 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 pliable, fills the borer, termed a 'soft dairy product'. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Noord-Hollandse Gouda Cheese brings aromatic, pleasant, mild to sharp notes.
Which Is Better, Blue Cheese or Noord-Hollandse Gouda 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 pliable, fills the borer, termed a 'soft dairy product' profile, Noord-Hollandse Gouda Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Noord-Hollandse Gouda Cheese fits dishes calling for aromatic, pleasant, mild to sharp.
Frequently Asked Questions
Is Blue Cheese the same as Noord-Hollandse Gouda Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Noord-Hollandse Gouda Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Noord-Hollandse Gouda Cheese minimum of 4 weeks to over 18 months.
Is Blue Cheese similar to Noord-Hollandse Gouda Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Noord-Hollandse Gouda Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Noord-Hollandse Gouda Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Noord-Hollandse Gouda Cheese is aromatic, pleasant, mild to sharp.
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 Noord-Hollandse Gouda Cheese made of?
Noord-Hollandse Gouda Cheese is made from cow milk (pasteurized), using calf or microbial rennet, no genetically modified organisms used rennet. It's typically aged minimum of 4 weeks to over 18 months.
Which should I choose, Blue Cheese or Noord-Hollandse Gouda Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Noord-Hollandse Gouda Cheese is pliable, fills the borer, termed a 'soft dairy product'.
See full profiles: Blue Cheese and Noord-Hollandse Gouda Cheese.