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 firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

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 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)
• Taste: Beaufort Cheese (strong), Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter)

Side-by-Side Comparison

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

Beaufort Cheese reads as strong, while Bleu des Causses Cheese brings sweet yet spicy, not too salty or bitter character. 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. Flavor-wise, Beaufort Cheese reads as strong while Bleu des Causses Cheese brings sweet yet spicy, not too salty or bitter notes.

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. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Bleu des Causses Cheese fits dishes calling for sweet yet spicy, not too salty or bitter.

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?

Beaufort Cheese reads as strong, while Bleu des Causses Cheese is sweet yet spicy, not too salty or bitter. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Bleu des Causses Cheese is closer to sophisticated bouquet.

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.