Bergkäse Cheese vs Bleu des Causses Cheese

Q: Is Bergkäse Cheese the same as Bleu des Causses Cheese?

No. Bergkäse Cheese and Bleu des Causses Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bergkäse Cheese for Bleu des Causses Cheese?

In most recipes you can swap Bergkäse Cheese for Bleu des Causses Cheese, though the result will shift in flavor and finish.

Q: Does Bergkäse Cheese taste like Bleu des Causses Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Bergkäse Cheese or Bleu des Causses Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Bergkäse Cheese

Bleu des Causses Cheese

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

What Is Bergkäse Cheese?

Bergkäse, meaning "mountain cheese," is a hard cheese made in the Alpine regions of Austria and Germany. It has a dense texture and a rich, buttery flavor with hints of nuts and hay, reflecting its alpine origins. This cheese is typically aged for several months, developing a complex flavor profile that is both sharp and slightly sweet.

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 Bergkäse Cheese and Bleu des Causses Cheese?

Side-by-Side Comparison

	Bergkäse Cheese	Bleu des Causses Cheese
Country of Origin	—	France
Specific Origin	—	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
Milk Treatment	—	Raw
Texture	—	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 Bergkäse Cheese Taste Like Bleu des Causses Cheese?

Their flavor profiles are distinct.

Can You Substitute Bergkäse Cheese for Bleu des Causses Cheese?

Bergkäse Cheese can stand in for Bleu des Causses Cheese in many dishes, but the switch will shift the overall character of the recipe.

Which Is Better, Bergkäse Cheese or Bleu des Causses Cheese?

There's no single winner. It depends on your recipe and the profile you want.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Bergkäse Cheese the same as Bleu des Causses Cheese?

No, they're distinct cheeses.

Is Bergkäse Cheese similar to Bleu des Causses Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bergkäse Cheese for Bleu des Causses Cheese?

You can, but expect a shift in flavor and finish.

Does Bergkäse 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 Bergkäse Cheese made of?

Bergkäse Cheese is made from 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, Bergkäse Cheese or Bleu des Causses Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.