Bleu des Causses Cheese vs Emmental Cheese

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

No. Bleu des Causses Cheese and Emmental Cheese are distinct cheeses from France and Switzerland 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 Emmental Cheese?

In most recipes you can swap Bleu des Causses Cheese for Emmental Cheese, though the result will shift in bite and mouthfeel.

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

Emmental Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Emmental Cheese is hard or medium-hard and made from cow milk, originating in Switzerland.

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 Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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

Origin: Bleu des Causses Cheese (France), Emmental Cheese (Switzerland)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Emmental Cheese (Hard or medium-hard)
Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Emmental Cheese (4 months to over 1 year)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Emmental Cheese (Nutty, sweet)

Side-by-Side Comparison

	Bleu des Causses Cheese	Emmental Cheese
Country of Origin	France	Switzerland
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	Emmental, Canton Of Bern
Milk Type	Cow’s milk	Cow's milk
Milk Treatment	Raw	Raw
Texture	Semisoft; Blue-veined	Hard or medium-hard
Rind	—	Natural
Aging	At least 70 days and not more than 190 days	4 months to over 1 year
Taste	Sweet yet spicy, not too salty or bitter	Nutty, sweet

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Emmental Cheese brings nutty, sweet character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Emmental Cheese leans toward characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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 Emmental Cheese at 4 months to over 1 year.

Can You Substitute Bleu des Causses Cheese for Emmental Cheese?

In most recipes, Bleu des Causses Cheese and Emmental 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 hard or medium-hard. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Emmental Cheese brings nutty, sweet notes.

Which Is Better, Bleu des Causses Cheese or Emmental 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 hard or medium-hard profile, Emmental 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 Emmental Cheese fits dishes calling for nutty, sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Emmental Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Emmental Cheese comes from Switzerland. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Emmental Cheese 4 months to over 1 year.

Is Bleu des Causses Cheese similar to Emmental Cheese?

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

Can I substitute Bleu des Causses Cheese for Emmental Cheese?

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

Does Bleu des Causses Cheese taste like Emmental Cheese?

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

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

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

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