Blue Cheese vs Selva Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Selva Cheese is soft, artisan and made from cow milk, originating in Spain.
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 Selva Cheese?
Selva is a soft, artisan cheese made from pasteurized cow's milk in Fornells de la Selva, Gironès, Spain. It has a pale yellow color and a natural rind. The cheese features a balanced combination of bitter, buttery, and salty flavors, offering a pleasant taste experience. Its aroma is inviting, making it an appealing choice for cheese enthusiasts. With a fat content of 45%, Selva has a rich and creamy texture. This cheese is perfect for those who enjoy a mix of flavors in a soft cheese. It can be enjoyed on its own or paired with a variety of foods.
What's the Difference Between Blue Cheese and Selva Cheese?
- Origin: Blue Cheese (France), Selva Cheese (Spain)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Selva Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Selva Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Selva Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), Selva Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Selva Cheese (bitter, buttery, salty)
Side-by-Side Comparison
| Blue Cheese | Selva Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | — | Fornells De La Selva, Gironès |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Bitter, buttery, salty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Selva 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?
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Where to buy Blue Cheese and Selva Cheese
Blue Cheese
Selva Cheese
Taste Comparison: Does Blue Cheese Taste Like Selva Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Selva Cheese brings bitter, buttery, salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Selva Cheese's pleasant.
Can You Substitute Blue Cheese for Selva Cheese?
Blue Cheese can stand in for Selva 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 Selva Cheese brings bitter, buttery, salty notes.
Which Is Better, Blue Cheese or Selva 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, Selva Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Selva Cheese fits dishes calling for bitter, buttery, salty.
Frequently Asked Questions
Is Blue Cheese the same as Selva Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Selva Cheese comes from Spain. Blue Cheese is made from cow, goat, or sheep milk; Selva Cheese uses cow.
Is Blue Cheese similar to Selva Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Selva Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Selva Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Selva Cheese is bitter, buttery, salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Selva Cheese is closer to pleasant.
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 Selva Cheese made of?
Selva Cheese is made from cow milk (pasteurized). It originates in Spain.
Which should I choose, Blue Cheese or Selva Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Selva Cheese is soft, artisan.
See full profiles: Blue Cheese and Selva Cheese.