Bleu des Causses Cheese vs Gailtaler Almkäse Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Gailtaler Almkäse Cheese is smooth consistency with occasional round and uniform eyes 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 Gailtaler Almkäse Cheese?
Gailtaler Almkäse is a hard cheese made on mountain pastures in Austria's Gailtal, where 14 alpine dairies produce about 40 tonnes a year. Wheels range from 0.5 to 35 kilograms and carry a protected designation of origin.
What's the Difference Between Bleu des Causses Cheese and Gailtaler Almkäse Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Gailtaler Almkäse Cheese (Raw cow's milk, raw goat's milk (up to 10%))
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Gailtaler Almkäse Cheese (Smooth consistency with occasional round and uniform eyes)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Gailtaler Almkäse Cheese (Minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Gailtaler Almkäse Cheese (Distinctive taste of pure Alpine milk)
Side-by-Side Comparison
| Bleu des Causses Cheese | Gailtaler Almkäse 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) | Gailtal Alps |
| Milk Type | Cow’s milk | Raw cow's milk, raw goat's milk (up to 10%) |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft; Blue-veined | Smooth consistency with occasional round and uniform eyes |
| Rind | — | Dry, closed, golden-yellow natural rind |
| Aging | At least 70 days and not more than 190 days | Minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed |
| Taste | Sweet yet spicy, not too salty or bitter | Distinctive taste of pure Alpine milk |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Gailtaler Almkäse Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Gailtaler Almkäse Cheese brings distinctive taste of pure alpine milk character. 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 Gailtaler Almkäse Cheese at minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed.
Can You Substitute Bleu des Causses Cheese for Gailtaler Almkäse Cheese?
Bleu des Causses Cheese can stand in for Gailtaler Almkäse 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 smooth consistency with occasional round and uniform eyes. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Gailtaler Almkäse Cheese brings distinctive taste of pure alpine milk notes.
Which Is Better, Bleu des Causses Cheese or Gailtaler Almkäse 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 smooth consistency with occasional round and uniform eyes profile, Gailtaler Almkäse 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 Gailtaler Almkäse Cheese fits dishes calling for distinctive taste of pure alpine milk.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bleu des Causses Cheese the same as Gailtaler Almkäse Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Gailtaler Almkäse 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, Gailtaler Almkäse Cheese minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed.
Is Bleu des Causses Cheese similar to Gailtaler Almkäse Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Gailtaler Almkäse Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Gailtaler Almkäse Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Gailtaler Almkäse Cheese is distinctive taste of pure alpine milk.
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 Gailtaler Almkäse Cheese made of?
Gailtaler Almkäse Cheese is made from cow or goat milk (raw), using natural rennet. It's typically aged minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed.
Which should I choose, Bleu des Causses Cheese or Gailtaler Almkäse Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Gailtaler Almkäse Cheese is smooth consistency with occasional round and uniform eyes.