It is made using milk from goats and sheep, which only feed to Greece local grass. Unlike the feta, it’s produced from cow’s milk that is pasteurized. It has some unique factors that people describe it for, some of which are that it’s soft, its white color, and its brined form. This can be because of its health benefits like the addition of calcium and phosphorus in one’s body, which leads to the improvements of bones, or its ability to be used in dishes like desserts and appetizers. It is usually preserved in salty water and stored for two months, and then it’s ready. Offers may be subject to change without notice. Both have the same crumbly quality as blue cheese, but a much fresher flavor for those people who don’t like the bouquet of a funky blue. Like the Roquefort, it is similar in appearance to the blue cheese and textures that are closely related, so it fits to be substituted. Unlike the other cheese, this is the best to substitute for the blue cheese. It is also known as the Danish blue cheese, which is made from a cow’s milk, which is pasteurized, and like the above mentioned, it has blue veins on the sides of its white cheese. These textures and flavors can either be salty, creamy, crumbly, mildly earthy, or weepy. My family likes Blue Cheese Burgers, the cheese is mixed with the beef. It is also the right choice for substitution since it is used for salads and dressings. ALL RIGHTS RESERVED. I make patty first without the cheese. I know, I know but tastes horrible to me. There are very many different types of blue cheese, and they vary from the kind of milk used to other factors. It’s a different cheese, so it can be easily identified from the rest as it has its blue veins seen from the center. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. The blue-green growth is edible and the flavor varies with the type of inoculant used as well as the aging process. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Originally blue cheese was started as an accident, but later on, it became a delicacy. This cheese is used in various delicacies like it can be served with fruits and nuts. It is mostly produced in Italy in the northern sides. Feta will work well in many recipes; the texture is similar and it is fairly pungent. Do not get confused with the spelling as bleu is the correct one as blue is because bleu in French refers to blue. See our collection of Cheese Recipes for ideas on using a variety of cheeses. I don't like blue cheese! eval(ez_write_tag([[580,400],'substitutefor_com-mobile-leaderboard-1','ezslot_10',113,'0','0']));Summary. phoenikia recommends using feta, and Kelli2006 goes for Mexican queso fresco. The reason for this is not any different from the other type of cheese. But aelph reckons there’s no real substitute for blue, and recommends Maytag, an American cheese, in an effort to win over the doubters.