Bleu des Causses Cheese vs Caciottone di Norcia Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind and made from cow 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 Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What's the Difference Between Bleu des Causses Cheese and Caciottone di Norcia Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Caciottone di Norcia Cheese (Cow's milk and sheep's milk)
- Milk treatment: Bleu des Causses Cheese (Raw), Caciottone di Norcia Cheese (Pasteurized)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste)
Side-by-Side Comparison
| Bleu des Causses Cheese | Caciottone di Norcia 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) | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo |
| Milk Type | Cow’s milk | Cow's milk and sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Semisoft; Blue-veined | Soft and buttery, becoming firmer closer to the rind |
| Rind | — | Thin, smooth, and washed |
| Aging | At least 70 days and not more than 190 days | 20 to 365 days, depending on ripening type |
| Taste | Sweet yet spicy, not too salty or bitter | Fragrant and aromatic with a creamy aftertaste |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Caciottone di Norcia Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Caciottone di Norcia Cheese's milk, warmed milk, and/or melted butter. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Caciottone di Norcia Cheese leans toward cream. 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 Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type.
Can You Substitute Bleu des Causses Cheese for Caciottone di Norcia Cheese?
Bleu des Causses Cheese can stand in for Caciottone di Norcia 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 soft and buttery, becoming firmer closer to the rind. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste notes.
Which Is Better, Bleu des Causses Cheese or Caciottone di Norcia 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 soft and buttery, becoming firmer closer to the rind profile, Caciottone di Norcia 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 Caciottone di Norcia Cheese fits dishes calling for fragrant and aromatic with a creamy aftertaste.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Caciottone di Norcia Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Caciottone di Norcia Cheese uses cow and sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Caciottone di Norcia Cheese 20 to 365 days, depending on ripening type.
Is Bleu des Causses Cheese similar to Caciottone di Norcia Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Caciottone di Norcia Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Caciottone di Norcia Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Caciottone di Norcia Cheese is fragrant and aromatic with a creamy aftertaste. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Caciottone di Norcia Cheese is closer to milk, warmed milk, and/or melted butter.
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 Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
Which should I choose, Bleu des Causses Cheese or Caciottone di Norcia Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind.