Bleu des Causses Cheese vs Formaggio d'alpe ticinese Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Formaggio d'alpe ticinese Cheese is semi-hard and made from cow or goat 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 Formaggio d'alpe ticinese Cheese?
Formaggio d'alpe ticinese is a semi-hard raw milk cheese made on the alpine pastures of Ticino, Switzerland, during the summer grazing months. It is known for its brown-grey rind and, in some valleys, a share of goat milk blended into the cow milk.
What's the Difference Between Bleu des Causses Cheese and Formaggio d'alpe ticinese Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Formaggio d'alpe ticinese Cheese (cow, sometimes with up to 30% goat)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Formaggio d'alpe ticinese Cheese (semi-hard)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Formaggio d'alpe ticinese Cheese (60 days to about 1 year)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Formaggio d'alpe ticinese Cheese (mild when young, spicier with age)
Side-by-Side Comparison
| Bleu des Causses Cheese | Formaggio d'alpe ticinese 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) | Ticino, Switzerland |
| Milk Type | Cow’s milk | Cow, sometimes with up to 30% goat |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft; Blue-veined | Semi-hard |
| Rind | — | Natural, washed in brine |
| Aging | At least 70 days and not more than 190 days | 60 days to about 1 year |
| Taste | Sweet yet spicy, not too salty or bitter | Mild when young, spicier with age |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Formaggio d'alpe ticinese Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Formaggio d'alpe ticinese Cheese brings mild when young, spicier with age character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Formaggio d'alpe ticinese Cheese leans toward varies by alp according to the local pasture flora. 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 Formaggio d'alpe ticinese Cheese at 60 days to about 1 year.
Can You Substitute Bleu des Causses Cheese for Formaggio d'alpe ticinese Cheese?
Bleu des Causses Cheese can stand in for Formaggio d'alpe ticinese 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 semi-hard. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Formaggio d'alpe ticinese Cheese brings mild when young, spicier with age notes.
Which Is Better, Bleu des Causses Cheese or Formaggio d'alpe ticinese 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 semi-hard profile, Formaggio d'alpe ticinese 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 Formaggio d'alpe ticinese Cheese fits dishes calling for mild when young, spicier with age.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Formaggio d'alpe ticinese Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Formaggio d'alpe ticinese Cheese uses cow or goat. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Formaggio d'alpe ticinese Cheese 60 days to about 1 year.
Is Bleu des Causses Cheese similar to Formaggio d'alpe ticinese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Formaggio d'alpe ticinese Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Formaggio d'alpe ticinese Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Formaggio d'alpe ticinese Cheese is mild when young, spicier with age.
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 Formaggio d'alpe ticinese Cheese made of?
Formaggio d'alpe ticinese Cheese is made from cow or goat milk (raw), using animal rennet. It's typically aged 60 days to about 1 year.
Which should I choose, Bleu des Causses Cheese or Formaggio d'alpe ticinese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Formaggio d'alpe ticinese Cheese is semi-hard.