Bleu des Causses Cheese vs Brocciu Corse / Brocciu Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Brocciu Corse / Brocciu Cheese is firm, creamy consistency and made from goat and sheep milk.
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 Brocciu Corse / Brocciu Cheese?
Brocciu Corse, also known simply as Brocciu, is a traditional cheese from Corsica, France. It is a whey cheese made exclusively from fresh goat's and/or ewe's milk whey, supplemented with fresh whole ewe's and/or goat's milk used in its raw state. The cheese is available in two varieties: fresh (frais) and ripened (passu). Brocciu Corse is characterized by its firm texture, creamy consistency, and mild, slightly salty flavor. It is a key ingredient in many regional Corsican dishes, such as omelettes with wild mint and traditional pastries. The cheese is protected under the PDO (Protected Designation of Origin) status, ensuring its production is confined to the geographical area of Corsica.
What's the Difference Between Bleu des Causses Cheese and Brocciu Corse / Brocciu Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Brocciu Corse / Brocciu Cheese (Goat's and/or ewe's milk)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Brocciu Corse / Brocciu Cheese (Firm, creamy consistency)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Brocciu Corse / Brocciu Cheese (Available fresh or ripened)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Brocciu Corse / Brocciu Cheese (Mild, slightly salty)
Side-by-Side Comparison
| Bleu des Causses Cheese | Brocciu Corse / Brocciu 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) | Corsica |
| Milk Type | Cow’s milk | Goat's and/or ewe's milk |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft; Blue-veined | Firm, creamy consistency |
| Aging | At least 70 days and not more than 190 days | Available fresh or ripened |
| Taste | Sweet yet spicy, not too salty or bitter | Mild, slightly salty |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Brocciu Corse / Brocciu Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Brocciu Corse / Brocciu Cheese brings mild, slightly salty character. 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 Brocciu Corse / Brocciu Cheese at available fresh or ripened.
Can You Substitute Bleu des Causses Cheese for Brocciu Corse / Brocciu Cheese?
Bleu des Causses Cheese can stand in for Brocciu Corse / Brocciu 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 firm, creamy consistency. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Brocciu Corse / Brocciu Cheese brings mild, slightly salty notes.
Which Is Better, Bleu des Causses Cheese or Brocciu Corse / Brocciu 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 firm, creamy consistency profile, Brocciu Corse / Brocciu 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 Brocciu Corse / Brocciu Cheese fits dishes calling for mild, slightly salty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bleu des Causses Cheese the same as Brocciu Corse / Brocciu Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Brocciu Corse / Brocciu Cheese uses goat and sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Brocciu Corse / Brocciu Cheese available fresh or ripened.
Is Bleu des Causses Cheese similar to Brocciu Corse / Brocciu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Brocciu Corse / Brocciu Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Brocciu Corse / Brocciu Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Brocciu Corse / Brocciu Cheese is mild, slightly salty.
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 Brocciu Corse / Brocciu Cheese made of?
Brocciu Corse / Brocciu Cheese is made from goat and sheep milk (raw), using traditional or commercially produced rennet; no other coagulating enzymes permitted rennet. It's typically aged available fresh or ripened.
Which should I choose, Bleu des Causses Cheese or Brocciu Corse / Brocciu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Brocciu Corse / Brocciu Cheese is firm, creamy consistency.