Bleu des Causses Cheese vs Bovški sir (Bovec) Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Bovški sir (Bovec) Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Slovenia.
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 Is Bovški sir (Bovec) Cheese?
Bovški sir is a hard sheep's milk cheese from the Bovec area of Slovenia with a protected designation of origin. Ripened 60 to 90 days, it tastes aromatic, full and slightly piquant, and it slices and grates well.
What's the Difference Between Bleu des Causses Cheese and Bovški sir (Bovec) Cheese?
- Origin: Bleu des Causses Cheese (France), Bovški sir (Bovec) Cheese (Slovenia)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Bovški sir (Bovec) Cheese (raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Bovški sir (Bovec) Cheese (Semi-hard)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Bovški sir (Bovec) Cheese (At least 60 days)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Bovški sir (Bovec) Cheese (Full, slightly sweet)
Side-by-Side Comparison
| Bleu des Causses Cheese | Bovški sir (Bovec) Cheese | |
|---|---|---|
| Country of Origin | France | Slovenia |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Bovec |
| Milk Type | Cow’s milk | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft; Blue-veined | Semi-hard |
| Rind | — | Natural |
| Aging | At least 70 days and not more than 190 days | At least 60 days |
| Taste | Sweet yet spicy, not too salty or bitter | Full, slightly sweet |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Bovški sir (Bovec) Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Bovški sir (Bovec) Cheese brings full, slightly sweet character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Bovški sir (Bovec) Cheese's characteristic of sheep's milk. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Bovški sir (Bovec) Cheese leans toward aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese. 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 Bovški sir (Bovec) Cheese at at least 60 days.
Can You Substitute Bleu des Causses Cheese for Bovški sir (Bovec) Cheese?
Bleu des Causses Cheese can stand in for Bovški sir (Bovec) 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 semi-hard. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Bovški sir (Bovec) Cheese brings full, slightly sweet notes.
Which Is Better, Bleu des Causses Cheese or Bovški sir (Bovec) 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 semi-hard profile, Bovški sir (Bovec) 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 Bovški sir (Bovec) Cheese fits dishes calling for full, slightly sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bleu des Causses Cheese the same as Bovški sir (Bovec) Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Bovški sir (Bovec) Cheese comes from Slovenia. Bleu des Causses Cheese is made from cow milk; Bovški sir (Bovec) 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, Bovški sir (Bovec) Cheese at least 60 days.
Is Bleu des Causses Cheese similar to Bovški sir (Bovec) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Bovški sir (Bovec) Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Bovški sir (Bovec) Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Bovški sir (Bovec) Cheese is full, slightly sweet. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Bovški sir (Bovec) Cheese is closer to characteristic of sheep's 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.
What is Bovški sir (Bovec) Cheese made of?
Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk (raw), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
Which should I choose, Bleu des Causses Cheese or Bovški sir (Bovec) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Bovški sir (Bovec) Cheese is semi-hard.