Blue Cheese vs Olivet au Foin Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Olivet au Foin Cheese is soft, artisan, soft-ripened and made from cow 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 Olivet au Foin Cheese?

Olivet au Foin is a soft, artisan cheese from the Loire region in France, made from cow's milk which can be either pasteurized or unpasteurized. It has a fat content of 45% and features a soft-ripened texture. The cheese presents a mild, salty flavor with a hint of herbs, making it an interesting choice for those who enjoy subtle tastes. Its pale yellow interior is complemented by a mold-ripened rind. The aroma is a mix of floral, fresh, and herbal notes, offering an appealing sensory experience. Olivet au Foin is often enjoyed as part of a cheese board or served with fresh bread.

What's the Difference Between Blue Cheese and Olivet au Foin Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Olivet au Foin Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Olivet au Foin Cheese (pasteurized or unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Olivet au Foin Cheese (soft, artisan, soft-ripened)
• Rind: Blue Cheese (Natural), Olivet au Foin Cheese (mold ripened)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Olivet au Foin Cheese (herbaceous, mild, salty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Olivet au Foin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Olivet au Foin Cheese brings herbaceous, mild, salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Olivet au Foin Cheese's floral, fresh, herbal.

Can You Substitute Blue Cheese for Olivet au Foin Cheese?

Blue Cheese can stand in for Olivet au Foin 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, soft-ripened. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Olivet au Foin Cheese brings herbaceous, mild, salty notes.

Which Is Better, Blue Cheese or Olivet au Foin 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, soft-ripened profile, Olivet au Foin Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Olivet au Foin Cheese fits dishes calling for herbaceous, mild, salty.

Frequently Asked Questions

Is Blue Cheese the same as Olivet au Foin Cheese?

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

Is Blue Cheese similar to Olivet au Foin Cheese?

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

Can I substitute Blue Cheese for Olivet au Foin Cheese?

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

Does Blue Cheese taste like Olivet au Foin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Olivet au Foin Cheese is herbaceous, mild, salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Olivet au Foin Cheese is closer to floral, fresh, herbal.

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 Olivet au Foin Cheese made of?

Olivet au Foin Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Olivet au Foin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Olivet au Foin Cheese is soft, artisan, soft-ripened.