Blue Cheese vs Roule Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Roule Cheese is soft, artisan and made from cow 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 Roule Cheese?
Roule is a French cheese with a soft, creamy texture, usually flavoured with herbs and garlic. A piece of it has the structure of a slice of Swiss roll.
What's the Difference Between Blue Cheese and Roule Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Roule Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Roule Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), Roule Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Roule Cheese (spicy, sweet, tangy)
Side-by-Side Comparison
| Blue Cheese | Roule Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Centre Region, France |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Spicy, sweet, tangy |
Taste Comparison: Does Blue Cheese Taste Like Roule Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roule Cheese brings spicy, sweet, tangy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Roule Cheese's herbal, rich. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Roule Cheese leans toward garlic and herbs.
Can You Substitute Blue Cheese for Roule Cheese?
Blue Cheese can stand in for Roule 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 Roule Cheese brings spicy, sweet, tangy notes.
Which Is Better, Blue Cheese or Roule 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, Roule Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Roule Cheese fits dishes calling for spicy, sweet, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Roule Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Roule Cheese uses cow.
Is Blue Cheese similar to Roule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Roule Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Roule Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roule Cheese is spicy, sweet, tangy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Roule Cheese is closer to herbal, rich.
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 Roule Cheese made of?
Roule Cheese is made from cow milk. It originates in France.
Which should I choose, Blue Cheese or Roule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Roule Cheese is soft, artisan.