Blue Cheese vs Rubens Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Rubens Cheese is semi-soft and made from cow milk, originating in Belgium.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Rubens Cheese?
Rubens is a semi-soft cheese from Belgium, made from cow's milk. It features a washed rind, which often gives it a slightly pungent aroma. The cheese has a creamy texture that is smooth and easy to slice. Its flavor is mild yet savory with a hint of nuttiness. The washed rind contributes to a subtle earthy taste, making it a pleasant choice for those who enjoy milder cheeses. Rubens pairs well with fresh fruits and crusty bread, and it can be a tasty addition to a cheese board.
What's the Difference Between Blue Cheese and Rubens Cheese?
- Origin: Blue Cheese (France), Rubens Cheese (Belgium)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Rubens Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Rubens Cheese (semi-soft)
- Rind: Blue Cheese (Natural), Rubens Cheese (washed)
Side-by-Side Comparison
| Blue Cheese | Rubens Cheese | |
|---|---|---|
| Country of Origin | France | Belgium |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft |
| Rind | Natural | Washed |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Rubens Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Rubens Cheese
Blue Cheese
Rubens Cheese
Taste Comparison: Does Blue Cheese Taste Like Rubens Cheese?
Their flavor profiles are distinct.
Can You Substitute Blue Cheese for Rubens Cheese?
Blue Cheese can stand in for Rubens 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 semi-soft.
Which Is Better, Blue Cheese or Rubens 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 semi-soft profile, Rubens Cheese is the better fit.
Frequently Asked Questions
Is Blue Cheese the same as Rubens Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Rubens Cheese comes from Belgium. Blue Cheese is made from cow, goat, or sheep milk; Rubens Cheese uses cow.
Is Blue Cheese similar to Rubens Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Rubens Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Rubens Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Rubens Cheese made of?
Rubens Cheese is made from cow milk. It originates in Belgium.
Which should I choose, Blue Cheese or Rubens Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Rubens Cheese is semi-soft.
See full profiles: Blue Cheese and Rubens Cheese.