Bleu des Causses Cheese vs Camembert Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Milk treatment: Bleu des Causses Cheese (Raw), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Camembert Cheese (soft, artisan)
• Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Camembert Cheese (minimum 3 weeks)
• Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Camembert Cheese's buttery, rich. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. 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 Camembert Cheese at minimum 3 weeks.

Can You Substitute Bleu des Causses Cheese for Camembert Cheese?

In most recipes, Bleu des Causses Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft; blue-veined bite and body where the recipe calls for soft, artisan. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Bleu des Causses Cheese or Camembert 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, artisan profile, Camembert 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 Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Camembert Cheese minimum 3 weeks.

Is Bleu des Causses Cheese similar to Camembert Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Bleu des Causses Cheese for Camembert Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Bleu des Causses Cheese taste like Camembert Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

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

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