Beaufort Cheese vs Bleu des Causses Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Bleu des Causses Cheese is semisoft; blue-veined and made from cow milk, originating in France.

What Is Beaufort Cheese?

Beaufort is a smooth, creamy cheese from the Savoie region of France. Known for its distinct concave wheel shape, it is produced from raw cow's milk and aged in mountain caves for a minimum of five months. Beaufort has a strong, sweet taste and is often used in fondue due to its excellent melting properties.

What Is Bleu des Causses Cheese?

Bleu des Causses is an aromatic blue cheese from the high plateaus of Aveyron in Southern France. Similar in production to Roquefort, it is made from cow’s milk, giving it a creamier texture and a milder, less salty flavor. This cheese has distinct blue veins and a bold, tangy taste, ideal for adding character to dishes or enjoying with robust red wines.

What's the Difference Between Beaufort Cheese and Bleu des Causses Cheese?

• Texture: Beaufort Cheese (Hard), Bleu des Causses Cheese (Semisoft; Blue-veined)
• Aging: Beaufort Cheese (5 to 12+ months), Bleu des Causses Cheese (At least 70 days and not more than 190 days)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Bleu des Causses Cheese?

Their flavor profiles are distinct. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Bleu des Causses Cheese's sophisticated bouquet. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Bleu des Causses Cheese leans toward sweet yet spicy, melting powerfully in the mouth. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Bleu des Causses Cheese at at least 70 days and not more than 190 days.

Can You Substitute Beaufort Cheese for Bleu des Causses Cheese?

In most recipes, Beaufort Cheese and Bleu des Causses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for semisoft; blue-veined.

Which Is Better, Beaufort 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 hard cheese, go with Beaufort Cheese. For a semisoft; blue-veined profile, Bleu des Causses Cheese is the better fit.

Frequently Asked Questions

Is Beaufort Cheese the same as Bleu des Causses Cheese?

No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Bleu des Causses Cheese at least 70 days and not more than 190 days.

Is Beaufort Cheese similar to Bleu des Causses Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Beaufort Cheese for Bleu des Causses Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Beaufort 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 Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

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, Beaufort Cheese or Bleu des Causses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Bleu des Causses Cheese is semisoft; blue-veined.