Blue Cheese vs Pérail Cheese

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

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Milk type: Blue Cheese (Cow, Sheep, Goat), Pérail Cheese (sheep)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Pérail Cheese (soft)
• Rind: Blue Cheese (Natural), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Blue Cheese (Typically aged 2-6 months), Pérail Cheese (2 to 8 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Pérail Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Blue Cheese for Pérail Cheese?

Blue Cheese can stand in for Pérail 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 Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Blue Cheese or Pérail 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, Pérail Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Blue Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Pérail Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Pérail Cheese 2 to 8 weeks.

Is Blue Cheese similar to Pérail Cheese?

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

Can I substitute Blue Cheese for Pérail Cheese?

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

Does Blue Cheese taste like Pérail Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Blue Cheese or Pérail Cheese?

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