Blue Cheese vs Picodon de Chevre Cheese

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

Picodon de Chevre is a traditional French cheese made from unpasteurized goat's milk. It has a soft, artisan texture and a natural rind. The cheese is typically white in color and offers a flavor that balances sour and sweet notes. Its aroma is notably goaty and pungent, providing a strong sensory experience. Picodon de Chevre is recognized under several protected names, such as Picodon AOC, Picodon PDO, and Picodon AOP, ensuring its quality and regional authenticity. This cheese is often enjoyed on its own or paired with rustic bread and a light wine.

What's the Difference Between Blue Cheese and Picodon de Chevre Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Picodon de Chevre Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Picodon de Chevre Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Picodon de Chevre Cheese (soft, artisan)
• Rind: Blue Cheese (Natural), Picodon de Chevre Cheese (natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Picodon de Chevre Cheese (sour, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Picodon de Chevre Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Picodon de Chevre Cheese brings sour, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Picodon de Chevre Cheese's goaty, pungent.

Can You Substitute Blue Cheese for Picodon de Chevre Cheese?

Blue Cheese can stand in for Picodon de Chevre 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 Picodon de Chevre Cheese brings sour, sweet notes.

Which Is Better, Blue Cheese or Picodon de Chevre 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, Picodon de Chevre Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Picodon de Chevre Cheese fits dishes calling for sour, sweet.

Frequently Asked Questions

Is Blue Cheese the same as Picodon de Chevre Cheese?

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

Is Blue Cheese similar to Picodon de Chevre Cheese?

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

Can I substitute Blue Cheese for Picodon de Chevre Cheese?

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

Does Blue Cheese taste like Picodon de Chevre Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Picodon de Chevre Cheese is sour, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Picodon de Chevre Cheese is closer to goaty, pungent.

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 Picodon de Chevre Cheese made of?

Picodon de Chevre Cheese is made from goat milk (unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Picodon de Chevre Cheese?

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