Bleu des Causses Cheese vs Cheddar Cheese
Bleu des Causses Cheese
Cheddar Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.
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 Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What's the Difference Between Bleu des Causses Cheese and Cheddar Cheese?
- Origin: Bleu des Causses Cheese (France), Cheddar Cheese (England)
- Milk treatment: Bleu des Causses Cheese (Raw), Cheddar Cheese (Raw, Thermized, Pasteurized)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Cheddar Cheese (Varies (rubbery to friable and crystalline))
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Cheddar Cheese (A few months to several years)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)
Side-by-Side Comparison
| Bleu des Causses Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Southwest (Somerset, Gloucester) |
| Milk Type | Cow’s milk | Cow's milk |
| Milk Treatment | Raw | Raw, Thermized, Pasteurized |
| Texture | Semisoft; Blue-veined | Varies (rubbery to friable and crystalline) |
| Rind | — | Varies (natural, cloth, wax, plastic) |
| Aging | At least 70 days and not more than 190 days | A few months to several years |
| Taste | Sweet yet spicy, not too salty or bitter | Mild to sharp, buttery to brothy and savory |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Cheddar Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. 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 Cheddar Cheese at a few months to several years.
Can You Substitute Bleu des Causses Cheese for Cheddar Cheese?
In most recipes, Bleu des Causses Cheese and Cheddar 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 varies (rubbery to friable and crystalline). Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.
Which Is Better, Bleu des Causses Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar 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 Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Cheddar Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Cheddar Cheese comes from England. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Cheddar Cheese a few months to several years.
Is Bleu des Causses Cheese similar to Cheddar Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu des Causses Cheese for Cheddar Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu des Causses Cheese taste like Cheddar Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.
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 Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
Which should I choose, Bleu des Causses Cheese or Cheddar Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Cheddar Cheese is varies (rubbery to friable and crystalline).