Bleu des Causses Cheese vs Domiati Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Domiati Cheese is soft and made from cow, goat, or buffalo milk, originating in Egypt.

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 Domiati Cheese?

Domiati is the most common cheese in Egypt, a soft white salty cheese usually made from buffalo or cow milk. Salt goes into the milk before the rennet, which sets it apart from feta and gives the cheese its sharp, pickled character.

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

• Origin: Bleu des Causses Cheese (France), Domiati Cheese (Egypt)
• Milk type: Bleu des Causses Cheese (Cow’s milk), Domiati Cheese (Primarily buffalo, but also cow's, goat's, etc.)
• Milk treatment: Bleu des Causses Cheese (Raw), Domiati Cheese (Pasteurized)
• Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Domiati Cheese (Soft)
• Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Domiati Cheese (Fresh or 3-4 months pickled)
• Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Domiati Cheese (Salty)

Side-by-Side Comparison

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Domiati Cheese brings salty character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Domiati Cheese leans toward salty, chewy, similar to feta but with salting occurring before renneting. 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 Domiati Cheese at fresh or 3-4 months pickled.

Can You Substitute Bleu des Causses Cheese for Domiati Cheese?

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

Which Is Better, Bleu des Causses Cheese or Domiati 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 profile, Domiati 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 Domiati Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Domiati Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Domiati Cheese comes from Egypt. Bleu des Causses Cheese is made from cow milk; Domiati Cheese uses cow, goat, or buffalo. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Domiati Cheese fresh or 3-4 months pickled.

Is Bleu des Causses Cheese similar to Domiati Cheese?

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

Can I substitute Bleu des Causses Cheese for Domiati Cheese?

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

Does Bleu des Causses Cheese taste like Domiati Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Domiati Cheese is 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 Domiati Cheese made of?

Domiati Cheese is made from cow, goat, or buffalo milk (pasteurized). It's typically aged fresh or 3-4 months pickled. It originates in Egypt.

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

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