We Found 16 Cheesy Blue Cheese Substitutes

The texture of blue cheese varies according on the kind. Some varieties are crumbly, while others are creamy or soft. Aside from the strong scent, the cheese has a sharp and salty taste that makes it a favorite among cheese enthusiasts in spaghetti, cheese boards, salads, sauces, dips, and dressings.

If you don’t like blue cheese, have run out of it, or don’t have the money to buy any, but the recipe asks for it, you may select from the finest blue cheese replacements, which include the following:

1. Queso Fresco
2. Feta Cheese
3. Aged Cheddar Cheese
4. Habanero Cheddar Cheese
5. Goat Cheese
6. Ranch Dressing
7. Monte Enebro
8. Bleu dAuvergne
9. Danablu

Continue reading to find out how you may use replacements to keep the dish’s tastes even if you don’t have blue cheese on hand.

16 Best Replacement For Blue Cheese 

Blue cheese takes some getting used to. You either like it or don’t, at least not yet. Aside from the high price, it has a peculiar odor that few people, even chefs, find appealing.

However, the fact that it is widely used in a variety of dishes all over the world demonstrates that, despite all that seems to be wrong with the cheese, there appear to be more reasons to enjoy it. This cheese, manufactured from pasteurized sheep, goat, or cow milk, was created by accident.

It was mistakenly left in limestone caverns for a long period, where it matured and became the blue cheese we know today. Instead of being left in the caves, the milk is cured with cultures of a critical fungus called penicillium roqueforti.

Without further ado, let’s go through the whole list of blue cheese substitutes.

Queso Fresco

This soft cheese is popular in Mexico and has a sour, salty, and bitter flavor. However, since the flavor is softer than blue cheese, you would need to add more than what is called for in the recipe.

Quesco Fresco cheese is prepared from goat and cow milk, together with vinegar, lemon juice, and rennet. It has a similar taste to blue cheese crumbles, making it an excellent sprinkle option. Avoid using the cheese in any vinegar-based preparation since it will taste overly sour.

In Mexico, this cheese is popular in dishes such as Dominican fried cheese, Colombian arepas, fruit salad, huevos rancheros, tacos, and enchiladas.

Feta Cheese

Feta cheese may be manufactured from sheep’s milk or a blend of sheep’s and goat’s milk. The latter has a softer flavor, whereas the one prepared only from sheep’s milk tastes acidic. It tastes like blue cheese without the molds.

Because feta is preserved in brine with 8 to 10% salinity, it is saltier than blue cheese. When substituting feta for blue cheese, add it gradually. Take notice that it is delicate and easy to melt.

You may replace crumbled feta in sauces, sandwiches, and salads.

Aged Cheddar Cheese

The typical cheddar cheese has a smooth and creamy texture as well as a mild taste. It develops to be acidic, sharp, and nutty, making it an excellent replacement for blue cheese.

When starting the replacement, use the same quantity as before. However, since blue cheese has a stronger taste than old cheddar, you may need to gradually add more.

Habanero Cheddar Cheese

It’s salty and works well as a replacement for blue cheese if you want something with a peppery bite. Make careful to add it gradually so that your food does not become too hot for you.

Goat Cheese

In its home nation of France, goat cheese is known as Chvre cheese. It is prepared from pure goat milk, which has more fatty acids and less protein than cow milk.

It has a smooth, creamy, and tangy flavor, which is why many people believe it to be the less expensive form of feta, but with a little of tanginess and earthy overtones, particularly when young. It is also saltier than blue cheese, therefore when used as a replacement, add it gradually to the recipe.

Goat cheese is available in a range of tastes. However, if using it as a blue cheese substitute, be sure to choose the basic kind.

Ranch Dressing

It is both paleo and vegetarian. Sour cream, black pepper, salt, onions, buttermilk, and numerous herbs and spices go into the sauce.

Because this is a dressing, you can only add a little amount to the recipe, unless you want the dish to be more syrupy or runny than when using blue cheese.

The flavor is also different since the dressing has an underlying acidity, so this may be a nice option mainly for individuals who like ranch dressing.

Monte Enebro

If you like the funkiness of blue cheese, you’ve discovered the ideal equivalent. Because it is created from blue mold, the rind of Monte Enebro smells like blue cheese. The inside, on the other hand, is creamy and delicious.

Its taste intensifies as it ages and matures. If using Monte Enebro as a replacement for blue cheese, opt for the mature variety.

Bleu d’Auvergne

Its name translates as “blue of Auvergne.” This blue cheese is created using cow’s milk. It’s also an acquired taste, but the more you have of it, the more you like it.

It’s made in a different way than blue cheese. It is cultivated using Penicillium glaucum, which gives it a softer and distinct flavor that is similar to the smokey scent of toasted hazelnuts.

Blue cheese has a peculiar texture. If you want it to be evenly sliced, use a high-quality cheese cutter.

Danablu

This is a different kind of blue cheese. Danablu, short for Danish Blue, is a cow’s milk product with blue veins.

It has a mild flavor at first that grows stronger as you consume more of it. Sharp, pungent, and salty characteristics characterize the cheese.

It has the same color and flavor as Roquefort and goes well with fruits and salads. Sauces, spaghetti, soups, seared steak and beef, and dark chocolate are all good matches.

Maytag

It’s a sort of blue cheese that was invented 80 years ago. Frederick L Maytag II created it in 1941 using cattle’s milk to reproduce Roquefort cheese.

It’s wet, like blue cheese, and makers add mold spores to enhance the flavor and appearance. It has a fruity and pungent taste, and many people use it as a cheaper substitute for blue cheese in burgers and salads.

Stilton Cheese

Stilton cheese is available in two varieties: white and blue. The latter is injected with blue mold, giving it the appearance of blue cheese. It’s quite difficult to tell the difference between the two, particularly when served with champagne or premium wine.

If you’ve never seen Stilton before, you’ll be shocked by how it seems even from a distance. It’s like an artisan’s handiwork. Blue cheese may be substituted in any recipe that calls for blue cheese.

Roquefort cheese

Roquefort is a sheep’s milk cheese with a crumbly and wet feel. It has been around for more than a century, and the development process required mold infection in caverns.

This cheese develops quicker than any other sort of blue cheese, taking two to three months. It complements blue cheese in any dish that asks for it, notably soups, salads, and roasted potatoes.

This cheese tastes salty, acidic, and sharp. The taste complements sexy and adventurous recipes that use blue cheese.

Gorgonzola Dolce

This is Gorgonzola in a lighter variant. The cheese is manufactured from cow’s milk and contains mold culture injections. It is thick and has light blue veins.

If you want a comparable texture but a distinct flavor, this is an excellent replacement for blue cheese. Gorgonzola Dolce has a softer taste and sweet undertones.

Gorgonzola

This Gorgonzola is harsh and gritty, as opposed to Gorgonzola Dolce, which is creamy and smooth. Its texture is distinct because it combines the qualities of soft and hard cheese.

It is created with unskimmed cow’s milk, which gives the cheese a warm and buttery quality as it melts in your tongue. Even when cooked or baked, the cheese keeps its savory and smoky taste.

It’s a great substitution for blue cheese in baked goods like pizza, cookies, and lasagna. It also pairs nicely with spaghetti, green salad, risotto, and red wine.

The younger variety of this cheese has a mild flavor, whereas the matured version has a strong flavor. Take this into consideration while looking for Gorgonzola that suits your tastes.

The European Commission gave the cheese, named after a municipality near Milan, a PDO product label in 1996. It signifies that it can only be made in Lombardy and Piedmont, Italy.

Halloumi cheese

Halloumi cheese, which has a salty flavor and texture similar to feta cheese, may also be used as a replacement for blue cheese. It may be produced using either cow or goat milk.

While it has the same saltiness as blue cheese, it does not have the peppery undertones that blue cheese is renowned for. Despite its shortcomings, Halloumi cheese’s saltiness makes it an excellent alternative for blue cheese in many dishes.

Because of its high melting point, the cheese may be used in a variety of cuisines, including grilling and frying. The disadvantage of the cheese is that, like blue cheese, it may be expensive depending on where you live.

Cambozola

Cambozola cheese is a German cheese with blue veins and a semi-soft texture. It’s created using pasteurized cream and cow’s milk.

It has a creamy, sweet, and spicy taste that melts in your tongue. It complements nuts and fruits beautifully. On cheese boards, it is often used as a replacement for blue cheese. It’s also delicious in sweets, dressings, spaghetti, soups, sauces, and salads.