Blue Cheese vs Pérail de Brebis Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Pérail de Brebis Cheese is soft, artisan and made from sheep 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 Pérail de Brebis Cheese?

Pérail de Brebis is a traditional French cheese made from unpasteurized sheep's milk. It has a soft and creamy texture, making it an artisan favorite. The cheese offers a full-flavored and strong taste, characteristic of sheep's milk cheeses. Its aroma is notably goaty, adding to its bold profile. The cheese has a pale yellow color, indicative of its creamy composition. Known also as Perail or Pérail, this cheese is enjoyed for its rich and assertive taste.

What's the Difference Between Blue Cheese and Pérail de Brebis Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Pérail de Brebis Cheese (sheep's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Pérail de Brebis Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pérail de Brebis Cheese (soft, artisan)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pérail de Brebis Cheese (full-flavored, strong)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Pérail de Brebis Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pérail de Brebis Cheese brings full-flavored, strong character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Pérail de Brebis Cheese's goaty.

Can You Substitute Blue Cheese for Pérail de Brebis Cheese?

Blue Cheese can stand in for Pérail de Brebis 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. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Pérail de Brebis Cheese brings full-flavored, strong notes.

Which Is Better, Blue Cheese or Pérail de Brebis 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 profile, Pérail de Brebis Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pérail de Brebis Cheese fits dishes calling for full-flavored, strong.

Frequently Asked Questions

Is Blue Cheese the same as Pérail de Brebis Cheese?

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

Is Blue Cheese similar to Pérail de Brebis Cheese?

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

Can I substitute Blue Cheese for Pérail de Brebis Cheese?

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

Does Blue Cheese taste like Pérail de Brebis Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pérail de Brebis Cheese is full-flavored, strong. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Pérail de Brebis 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 Pérail de Brebis Cheese made of?

Pérail de Brebis Cheese is made from sheep milk (unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Pérail de Brebis Cheese?

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