Blue Cheese vs Selles-sur-Cher Cheese

Q: Is Blue Cheese the same as Selles-sur-Cher Cheese?

No. Blue Cheese and Selles-sur-Cher Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Selles-sur-Cher Cheese?

In most recipes you can swap Blue Cheese for Selles-sur-Cher Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Blue Cheese

Selles-sur-Cher Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Selles-sur-Cher Cheese is fine and firm 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 Selles-sur-Cher Cheese?

Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.

What's the Difference Between Blue Cheese and Selles-sur-Cher Cheese?

Milk type: Blue Cheese (Cow, Sheep, Goat), Selles-sur-Cher Cheese (Whole goat’s milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Selles-sur-Cher Cheese (unpasteurized)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Selles-sur-Cher Cheese (Fine and firm)
Rind: Blue Cheese (Natural), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
Aging: Blue Cheese (Typically aged 2-6 months), Selles-sur-Cher Cheese (Ten days minimum)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Selles-sur-Cher Cheese (Fresh, hazelnut)

Side-by-Side Comparison

	Blue Cheese	Selles-sur-Cher Cheese
Country of Origin	France	France
Specific Origin	—	Sologne, North-Central France
Milk Type	Cow, Sheep, Goat	Whole goat’s milk
Milk Treatment	Pasteurized or Raw	Unpasteurized
Texture	Crumbly, Creamy, Semi-Soft	Fine and firm
Rind	Natural	Ash-coated, light to dark ash
Aging	Typically aged 2-6 months	Ten days minimum
Taste	Sharp, Tangy, Savory, Salty, Pungent	Fresh, hazelnut

Taste Comparison: Does Blue Cheese Taste Like Selles-sur-Cher Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Selles-sur-Cher Cheese at ten days minimum.

Can You Substitute Blue Cheese for Selles-sur-Cher Cheese?

Blue Cheese can stand in for Selles-sur-Cher 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 fine and firm. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Selles-sur-Cher Cheese brings fresh, hazelnut notes.

Which Is Better, Blue Cheese or Selles-sur-Cher 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 fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Selles-sur-Cher Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Selles-sur-Cher Cheese ten days minimum.

Is Blue Cheese similar to Selles-sur-Cher Cheese?

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

Can I substitute Blue Cheese for Selles-sur-Cher Cheese?

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

Does Blue Cheese taste like Selles-sur-Cher Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.

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 Selles-sur-Cher Cheese made of?

Selles-sur-Cher Cheese is made from goat milk (unpasteurized), using small amount rennet. It's typically aged ten days minimum. It originates in France.

Which should I choose, Blue Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Selles-sur-Cher Cheese is fine and firm.