Blue Cheese vs Pourly Cheese

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

Pourly is a soft, artisan cheese made from unpasteurized goat's milk in the Burgundy region of France. It has a pale yellow color and a natural rind that contributes to its fresh aroma. With a fat content of 45%, this cheese offers a creamy and smooth texture. The flavor is notably sweet, providing a pleasant contrast to the typical tanginess often found in goat cheeses. Pourly's freshness and sweetness make it a delightful choice for cheese boards or pairings with light wines. Its natural rind adds a rustic touch, enhancing its appeal as an artisanal specialty.

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

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

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Pourly Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pourly Cheese brings sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Pourly Cheese's fresh.

Can You Substitute Blue Cheese for Pourly Cheese?

Blue Cheese can stand in for Pourly 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 Pourly Cheese brings sweet notes.

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

Frequently Asked Questions

Is Blue Cheese the same as Pourly Cheese?

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

Is Blue Cheese similar to Pourly Cheese?

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

Can I substitute Blue Cheese for Pourly Cheese?

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

Does Blue Cheese taste like Pourly Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Pourly Cheese is sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Pourly Cheese is closer to fresh.

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 Pourly Cheese made of?

Pourly Cheese is made from goat milk (unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Pourly Cheese?

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