Kamil Perry
Blue cheese is a pungent, divisive cheese with a strong aroma and distinctive blue veins. It is a versatile ingredient, pairing well with fruit and salads, and melting well on burgers, pizzas, and pastas. However, it is not always readily available, suitable for everyone's taste buds, or safe for pregnant women to consume. For those who are looking for alternatives, feta, goat's cheese, cream cheese, and cottage cheese are popular substitutes, with similar textures and flavours.
| Characteristics | Values |
|---|---|
| Texture | Creamy, crumbly, moist, curdy, hard, dry, smooth, spreadable |
| Flavor | Strong, tangy, salty, nutty, earthy, fruity, savory, pungent, sharp, mild, sweet |
| Aroma | Mild, sharp, robust |
| Milk Type | Cow, sheep, goat, buffalo |
| Mold Culture | Introduced before or after the cheese curds form |
| Mold Type | Penicillium Roqueforti, Penicillium Glaucum, Penicillium mold |
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What You'll Learn
Feta cheese
Feta can be used as a substitute for blue cheese in certain dishes, such as salads, pizzas, or pastas. It is a milder and less pungent option compared to blue cheese, which has a stronger, richer, and more distinctively mouldy flavour. Blue cheese is also an aged cheese with a longer shelf life.
Both feta and blue cheese can be part of a healthy diet when consumed in moderation and balanced with other nutrient-dense foods. They are both linked to decreased risks of developing type 2 diabetes. However, they also contain high amounts of saturated fat and sodium, which can increase the risk of cardiovascular issues.
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Goat's cheese
However, blue cheese is richer in calcium, zinc, and potassium, as well as vitamins B5 and B12. It gets its distinctive blue veining from a mould called penicillium, which is safe to consume and does not produce toxins harmful to humans.
When it comes to texture, goat's cheese is known for its soft, almost spreadable consistency. As it ages, it becomes firmer and more crumbly, while still retaining a creamy mouthfeel. On the other hand, blue cheese can range from thick and fudgy to dense and crumbly, with a zippy quality that can be mildly earthy or bold and peppery.
Some specific types of goat's cheese include Añejo, a firm, aged Mexican cheese; Brunost (known as Geitost when made with goat milk), a Norwegian brown goat cheese with a sweet flavour; and Majorero from Spain, which is similar to Manchego and has a Protected Designation of Origin (PDO) status.
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Cream cheese
While cream cheese cannot replicate the distinctive taste of blue cheese, it can be used to add a creamy element to dishes that call for blue cheese. For example, cream cheese can be mixed with tangy ingredients like lemon juice or vinegar to create a creamy and tangy spread similar to blue cheese. This can be used in recipes such as dips or dressings. Additionally, cream cheese can be combined with blue cheese to create a unique flavor profile that blends the sharpness of blue cheese with the mildness of cream cheese.
There are several types of blue cheese, each with its own distinct characteristics. For instance, Gorgonzola, an Italian variety, is a famous blue cheese with a creamy and crumbly texture and a strong, tangy, and slightly sweet flavor. Another example is Cambozola, a blend of Gorgonzola and Camembert, known for its creaminess and robust aroma. Shropshire Blue stands out for its dark yellow to orange interior, while Roquefort, made from sheep's milk, offers a robust, tangy, and slightly salty flavor.
In summary, while cream cheese and blue cheese differ significantly in flavor and texture, cream cheese can be used as a complementary ingredient or blended with blue cheese to create unique flavor profiles in various dishes.
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Parmesan
Shaved Parmesan has a stronger, more savoury flavour profile than blue cheese. Its colour is more yellow, and its texture is much harder and drier. However, it will add similar bursts of flavour and umami to your dish.
One way to use Parmesan and blue cheese together is to make Parmesan-blue cheese toasts with green onions. To make this, you will need mayonnaise, garlic, ground pepper, cayenne pepper, olive oil, bread, green onions, and of course, Parmesan and blue cheese. Combine the mayonnaise, garlic, ground pepper, and cayenne pepper in a medium bowl and whisk to blend. Then, mix in the cheeses and season with salt. Brush one side of each bread slice with oil and place the slices, oiled side down, on a large rimmed baking sheet. Bake the bread slices until almost golden, which should take around 5 minutes. Spread a generous tablespoon of the cheese mixture on each bread slice and bake until the cheese topping starts to bubble and the toast turns golden at the edges, which should take about 10 minutes. Transfer the toasts to a large platter and sprinkle with chopped green onions, then serve warm.
Another way to use Parmesan and blue cheese together is to make a Parmesan-blue cheese sauce. To make this sauce, bring 300ml of cooking cream to a boil in a small saucepan and simmer until thick. Then, remove the saucepan from the heat and crumble in 50-60g of blue cheese. Finally, add 1/4 cup of freshly grated Parmesan, a pinch of nutmeg, and the zest of half a lemon. Stir to combine. This sauce can be served over vegetables, buffalo chicken, or wings.
You can also make a Parmesan-blue cheese dressing by adding Parmesan cheese, Worcestershire sauce, vinegar, Tabasco sauce, and garlic. Fold in blue cheese and season to taste with salt and pepper. Chill the mixture for at least an hour before serving.
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Halloumi
When compared to blue cheese, Halloumi offers a similar salty flavour profile. However, it lacks the distinctive "blue" flavour of blue cheese, which is characterised by its sharp, pungent aroma and unique blue veins. Blue cheese is typically made with blue Penicillium moulds, contributing to its intense flavour and crumbly texture. While Halloumi may not be a direct substitute for blue cheese due to its milder taste, it can still provide a satisfying salty and tangy flavour in dishes.
For those seeking alternatives to blue cheese, Halloumi could be a suitable option. It offers a salty and tangy flavour profile that can enhance various dishes. However, it is important to note that Halloumi does not possess the distinct "blue" flavour and sharpness characteristic of blue cheese. If a closer substitute is desired, other options like feta, goat's cheese, or cream cheese may be preferable for replicating the unique taste and texture of blue cheese.
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Frequently asked questions
Feta cheese is a popular substitute for blue cheese. It is a Greek cheese made from sheep's milk or a combination of sheep and goat's milk. It has a salty and tangy flavour, a crumbly texture, and is milder than blue cheese.
Some other alternatives to blue cheese include goat's cheese, cream cheese, cottage cheese, ricotta cheese, and parmesan cheese.
Blue cheese has a very distinct, strong flavour and smell, which some people may find unappealing. It is also not recommended for pregnant women or those allergic to penicillin.
Blue cheese is a versatile cheese that can be used in a variety of recipes. It can be crumbled over salads, melted and used as a sauce or dip, or used in pasta dishes such as gnocchi and ravioli. It can also be paired with fruits like pears and apples.
