Blue Cheese vs Pelardon des Cevennes Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pelardon des Cevennes Cheese is soft, soft-ripened and made from goat 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 Pelardon des Cevennes Cheese?
Pelardon des Cevennes is a traditional French cheese made from unpasteurized goat's milk in the Languedoc region. This soft, soft-ripened cheese has a natural rind and is characterized by its white color. It offers an acidic, fruity flavor that is complemented by its distinct goaty aroma. The texture is creamy and smooth, making it an excellent choice for those who enjoy soft cheeses. Pelardon des Cevennes is typically enjoyed on its own or paired with fresh bread and a light wine. Its simple production and natural ingredients highlight the classic cheese-making traditions of the region.
What's the Difference Between Blue Cheese and Pelardon des Cevennes Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Pelardon des Cevennes Cheese (goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Pelardon des Cevennes Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pelardon des Cevennes Cheese (soft, soft-ripened)
- Rind: Blue Cheese (Natural), Pelardon des Cevennes Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pelardon des Cevennes Cheese (acidic, fruity)
Side-by-Side Comparison
| Blue Cheese | Pelardon des Cevennes Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Languedoc |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, soft-ripened |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Acidic, fruity |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Pelardon des Cevennes 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 Pelardon des Cevennes Cheese
Blue Cheese
Pelardon des Cevennes Cheese
Taste Comparison: Does Blue Cheese Taste Like Pelardon des Cevennes Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pelardon des Cevennes Cheese brings acidic, fruity character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Pelardon des Cevennes Cheese's goaty.
Can You Substitute Blue Cheese for Pelardon des Cevennes Cheese?
Blue Cheese can stand in for Pelardon des Cevennes 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, soft-ripened. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Pelardon des Cevennes Cheese brings acidic, fruity notes.
Which Is Better, Blue Cheese or Pelardon des Cevennes 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, soft-ripened profile, Pelardon des Cevennes Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pelardon des Cevennes Cheese fits dishes calling for acidic, fruity.
Frequently Asked Questions
Is Blue Cheese the same as Pelardon des Cevennes Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Pelardon des Cevennes Cheese uses goat.
Is Blue Cheese similar to Pelardon des Cevennes Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Pelardon des Cevennes Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Pelardon des Cevennes Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pelardon des Cevennes Cheese is acidic, fruity. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Pelardon des Cevennes Cheese is closer to goaty.
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 Pelardon des Cevennes Cheese made of?
Pelardon des Cevennes Cheese is made from goat milk (unpasteurized). It originates in France.
Which should I choose, Blue Cheese or Pelardon des Cevennes Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Pelardon des Cevennes Cheese is soft, soft-ripened.
See full profiles: Blue Cheese and Pelardon des Cevennes Cheese.