Blue Cheese vs Vorarlberger Alpkäse Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Vorarlberger Alpkäse Cheese is firm to smooth and made from cow milk.
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 Vorarlberger Alpkäse Cheese?
Vorarlberger Alpkäse is a hard cheese from Austria, specifically produced in the province of Vorarlberg. It is made using untreated, silo-free alpine raw cow’s milk. The cheese is produced on alps and alpine pastures at altitudes between 1,000 and 1,800 meters above sea level. The cheese rounds can weigh up to 40 kg and are matured for at least 3 months. Vorarlberger Alpkäse has a dried, brownish yellow to brown granular rind and a firm to smooth texture. It is ivory-colored with round, pea-sized holes. The flavor is mild and becomes sharper with age. The cheese is produced using traditional artisanal methods, contributing to its unique taste and long shelf life.
What's the Difference Between Blue Cheese and Vorarlberger Alpkäse Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Vorarlberger Alpkäse Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Vorarlberger Alpkäse Cheese (Untreated, raw, non-thermised, non-pasteurised, not sterilised by centrifugation)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vorarlberger Alpkäse Cheese (Firm to smooth)
- Rind: Blue Cheese (Natural), Vorarlberger Alpkäse Cheese (Dried, brownish yellow to brown granular rind)
- Aging: Blue Cheese (Typically aged 2-6 months), Vorarlberger Alpkäse Cheese (At least 3 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Vorarlberger Alpkäse Cheese (Mild, becomes sharp with increasing age)
Side-by-Side Comparison
| Blue Cheese | Vorarlberger Alpkäse Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | Province Of Vorarlberg |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Untreated, raw, non-thermised, non-pasteurised, not sterilised by centrifugation |
| Texture | Crumbly, Creamy, Semi-Soft | Firm to smooth |
| Rind | Natural | Dried, brownish yellow to brown granular rind |
| Aging | Typically aged 2-6 months | At least 3 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, becomes sharp with increasing age |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Vorarlberger Alpkäse 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 Vorarlberger Alpkäse Cheese
Blue Cheese
Vorarlberger Alpkäse Cheese
Taste Comparison: Does Blue Cheese Taste Like Vorarlberger Alpkäse Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vorarlberger Alpkäse Cheese brings mild, becomes sharp with increasing age character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Vorarlberger Alpkäse Cheese at at least 3 months.
Can You Substitute Blue Cheese for Vorarlberger Alpkäse Cheese?
Blue Cheese can stand in for Vorarlberger Alpkäse 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 firm to smooth. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Vorarlberger Alpkäse Cheese brings mild, becomes sharp with increasing age notes.
Which Is Better, Blue Cheese or Vorarlberger Alpkäse 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 firm to smooth profile, Vorarlberger Alpkäse Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Vorarlberger Alpkäse Cheese fits dishes calling for mild, becomes sharp with increasing age.
Frequently Asked Questions
Is Blue Cheese the same as Vorarlberger Alpkäse Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Vorarlberger Alpkäse Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vorarlberger Alpkäse Cheese at least 3 months.
Is Blue Cheese similar to Vorarlberger Alpkäse Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Vorarlberger Alpkäse Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Vorarlberger Alpkäse Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vorarlberger Alpkäse Cheese is mild, becomes sharp with increasing age.
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 Vorarlberger Alpkäse Cheese made of?
Vorarlberger Alpkäse Cheese is made from cow milk (untreated, raw, non-thermised, non-pasteurised, not sterilised by centrifugation), using not genetically engineered rennet. It's typically aged at least 3 months.
Which should I choose, Blue Cheese or Vorarlberger Alpkäse Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Vorarlberger Alpkäse Cheese is firm to smooth.
See full profiles: Blue Cheese and Vorarlberger Alpkäse Cheese.