Blue Cheese vs Soft Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.
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 Soft Cheese?
Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.
What's the Difference Between Blue Cheese and Soft Cheese?
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Soft Cheese (spreadable, smooth to runny)
- Rind: Blue Cheese (Natural), Soft Cheese (bloomy white mold rind, or washed)
- Aging: Blue Cheese (Typically aged 2-6 months), Soft Cheese (unmatured to about 1 month)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Soft Cheese (mild)
Side-by-Side Comparison
| Blue Cheese | Soft Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Milk Type | Cow, Sheep, Goat | Cow, goat, sheep |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Spreadable, smooth to runny |
| Rind | Natural | Bloomy white mold rind, or washed |
| Aging | Typically aged 2-6 months | Unmatured to about 1 month |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild |
Taste Comparison: Does Blue Cheese Taste Like Soft Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Soft Cheese brings mild character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Soft Cheese at unmatured to about 1 month.
Can You Substitute Blue Cheese for Soft Cheese?
In most recipes, Blue Cheese and Soft Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for spreadable, smooth to runny. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Soft Cheese brings mild notes.
Which Is Better, Blue Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Soft Cheese fits dishes calling for mild.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Soft Cheese?
No, they're distinct cheeses. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Soft Cheese unmatured to about 1 month.
Is Blue Cheese similar to Soft Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Blue Cheese for Soft Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Soft Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Soft Cheese is mild.
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 Soft Cheese made of?
Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.
Which should I choose, Blue Cheese or Soft Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Soft Cheese is spreadable, smooth to runny.