Altenburger Ziegenkäse Cheese vs Bleu des Causses Cheese
Altenburger Ziegenkäse Cheese is a close texture with few eyes cow or goat-milk cheese, while Bleu des Causses Cheese is semisoft; blue-veined and made from cow milk, originating in France.
What Is Altenburger Ziegenkäse Cheese?
Altenburger Ziegenkäse is a German soft cheese from the Thuringian-Saxon border area, made from cow's milk with at least 15 percent goat's milk. It carries a protected designation of origin and is known for its white Camembert mould and clear caraway flavor.
What Is Bleu des Causses Cheese?
Bleu des Causses is a French blue cheese made from whole cow's milk and ripened three to six months in the limestone caves of the Gorges du Tarn. Many people treat it as a gentler cow's milk counterpart to Roquefort.
What's the Difference Between Altenburger Ziegenkäse Cheese and Bleu des Causses Cheese?
- Milk type: Altenburger Ziegenkäse Cheese (cow's milk with at least 15% goat's milk), Bleu des Causses Cheese (Cow’s milk)
- Texture: Altenburger Ziegenkäse Cheese (Close texture with few eyes), Bleu des Causses Cheese (Semisoft; Blue-veined)
Side-by-Side Comparison
| Altenburger Ziegenkäse Cheese | Bleu des Causses Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Saxony/Thuringia Border Area, Including Rural Districts Of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Würzen, Borna, And The Town Of Gera; After Reorganization, Altenburger Land, Greiz, Muldentalkreis, Parts Of Leipziger Land, Burgenlandkreis, And The Town Of Gera. | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) |
| Milk Type | Cow's milk with at least 15% goat's milk | Cow’s milk |
| Milk Treatment | Originally raw milk | Raw |
| Texture | Close texture with few eyes | Semisoft; Blue-veined |
| Aging | — | At least 70 days and not more than 190 days |
| Taste | — | Sweet yet spicy, not too salty or bitter |
Taste Comparison: Does Altenburger Ziegenkäse Cheese Taste Like Bleu des Causses Cheese?
Their flavor profiles are distinct. More specifically, Altenburger Ziegenkäse Cheese shows caraway is added and tastes clearly through, while Bleu des Causses Cheese leans toward sweet yet spicy, melting powerfully in the mouth.
Can You Substitute Altenburger Ziegenkäse Cheese for Bleu des Causses Cheese?
Altenburger Ziegenkäse Cheese can stand in for Bleu des Causses Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect close texture with few eyes bite and body where the recipe calls for semisoft; blue-veined.
Which Is Better, Altenburger Ziegenkäse Cheese or Bleu des Causses Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a close texture with few eyes cheese, go with Altenburger Ziegenkäse Cheese. For a semisoft; blue-veined profile, Bleu des Causses Cheese is the better fit.
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Frequently Asked Questions
Is Altenburger Ziegenkäse Cheese the same as Bleu des Causses Cheese?
No, they're distinct cheeses. Altenburger Ziegenkäse Cheese is made from cow or goat milk; Bleu des Causses Cheese uses cow.
Is Altenburger Ziegenkäse Cheese similar to Bleu des Causses Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Altenburger Ziegenkäse Cheese for Bleu des Causses Cheese?
You can, but expect a shift in richness and milk character.
Does Altenburger Ziegenkäse Cheese taste like Bleu des Causses Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Altenburger Ziegenkäse Cheese made of?
Altenburger Ziegenkäse Cheese is made from cow or goat milk (originally raw milk).
What is Bleu des Causses Cheese made of?
Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 days. It originates in France.
Which should I choose, Altenburger Ziegenkäse Cheese or Bleu des Causses Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Altenburger Ziegenkäse Cheese is close texture with few eyes, while Bleu des Causses Cheese is semisoft; blue-veined.