Bleu des Causses Cheese vs Blue Cheese
Bleu des Causses Cheese
Blue Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.
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 Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What's the Difference Between Bleu des Causses Cheese and Blue Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Blue Cheese (Cow, Sheep, Goat)
- Milk treatment: Bleu des Causses Cheese (Raw), Blue Cheese (Pasteurized or Raw)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Blue Cheese (Crumbly, Creamy, Semi-Soft)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Blue Cheese (Typically aged 2-6 months)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)
Side-by-Side Comparison
| Bleu des Causses Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | France | 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 | Cow, Sheep, Goat |
| Milk Treatment | Raw | Pasteurized or Raw |
| Texture | Semisoft; Blue-veined | Crumbly, Creamy, Semi-Soft |
| Rind | — | Natural |
| Aging | At least 70 days and not more than 190 days | Typically aged 2-6 months |
| Taste | Sweet yet spicy, not too salty or bitter | Sharp, Tangy, Savory, Salty, Pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Bleu des Causses Cheese | Blue Cheese | |
|---|---|---|
| Best Pairings | — | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak |
| Other Good Pairings | — | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef |
Which would you pick?
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Where to buy Bleu des Causses Cheese and Blue Cheese
Bleu des Causses Cheese
Blue Cheese
Taste Comparison: Does Bleu des Causses Cheese Taste Like Blue Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 days develops a different profile than Blue Cheese at typically aged 2-6 months.
Can You Substitute Bleu des Causses Cheese for Blue Cheese?
Bleu des Causses Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft; blue-veined bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.
Which Is Better, Bleu des Causses Cheese or Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.
Frequently Asked Questions
Is Bleu des Causses Cheese the same as Blue Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Blue Cheese typically aged 2-6 months.
Is Bleu des Causses Cheese similar to Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Blue Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Blue Cheese is closer to strong, pungent, earthy, funky.
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.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
Which should I choose, Bleu des Causses Cheese or Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Blue Cheese is crumbly, creamy, semi-soft.
See full profiles: Bleu des Causses Cheese and Blue Cheese.