Bleu des Causses Cheese vs Brunost Cheese

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

No. Bleu des Causses Cheese and Brunost Cheese are distinct cheeses from France and Denmark, Finland, Germany, Iceland, Norway and Sweden respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

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

In most recipes you can swap Bleu des Causses Cheese for Brunost Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bleu des Causses Cheese or Brunost 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.

Bleu des Causses Cheese

Brunost Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Brunost Cheese is semi-soft, whey and made from cow and goat milk, originating in Denmark, Finland, Germany, Iceland, Norway and Sweden.

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 Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

What's the Difference Between Bleu des Causses Cheese and Brunost Cheese?

Origin: Bleu des Causses Cheese (France), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
Milk type: Bleu des Causses Cheese (Cow’s milk), Brunost Cheese (cow's and goat's milk)
Milk treatment: Bleu des Causses Cheese (Raw), Brunost Cheese (pasteurized or unpasteurized)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Brunost Cheese (semi-soft, whey)
Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Brunost Cheese (unaged, ready once packed and refrigerated)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

	Bleu des Causses Cheese	Brunost Cheese
Country of Origin	France	Denmark, Finland, Germany, Iceland, Norway And Sweden
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	Gudbrandsdalen, Norway
Milk Type	Cow’s milk	Cow's and goat's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Semisoft; Blue-veined	Semi-soft, whey
Rind	—	Natural
Aging	At least 70 days and not more than 190 days	Unaged, ready once packed and refrigerated
Taste	Sweet yet spicy, not too salty or bitter	Caramel, sweet

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Brunost Cheese brings caramel, sweet character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Brunost Cheese leans toward sweet, caramel-like, with a tang that is stronger in goat's milk versions. 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 Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Bleu des Causses Cheese for Brunost Cheese?

Bleu des Causses Cheese can stand in for Brunost 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-soft, whey. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Bleu des Causses Cheese or Brunost 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-soft, whey profile, Brunost 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 Brunost Cheese fits dishes calling for caramel, sweet.

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Frequently Asked Questions

Is Bleu des Causses Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Bleu des Causses Cheese is made from cow milk; Brunost Cheese uses cow and goat. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Brunost Cheese unaged, ready once packed and refrigerated.

Is Bleu des Causses Cheese similar to Brunost Cheese?

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

Can I substitute Bleu des Causses Cheese for Brunost Cheese?

You can, but expect a shift in richness and milk character.

Does Bleu des Causses Cheese taste like Brunost Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Brunost Cheese is caramel, sweet.

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 Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

Which should I choose, Bleu des Causses Cheese or Brunost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Brunost Cheese is semi-soft, whey.