Bleu des Causses Cheese vs Kraški ovčji sir Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Kraški ovčji sir Cheese is compact, liable to fracture and made from sheep milk, originating in Slovenia.
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 Kraški ovčji sir Cheese?
Kraški ovčji sir is a hard sheep's milk cheese from the Karst region of Slovenia, made on individual farms from raw milk and carrying a protected designation of origin. It is aromatic, full to slightly piquant, and good for grating or slicing.
What's the Difference Between Bleu des Causses Cheese and Kraški ovčji sir Cheese?
- Origin: Bleu des Causses Cheese (France), Kraški ovčji sir Cheese (Slovenia)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Kraški ovčji sir Cheese (Raw sheep’s milk)
- Milk treatment: Bleu des Causses Cheese (Raw), Kraški ovčji sir Cheese (Raw or thermalized)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Kraški ovčji sir Cheese (Compact, liable to fracture)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Kraški ovčji sir Cheese (2 to 3 months, up to 1 year)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Kraški ovčji sir Cheese (Aromatic)
Side-by-Side Comparison
| Bleu des Causses Cheese | Kraški ovčji sir Cheese | |
|---|---|---|
| Country of Origin | France | Slovenia |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Karst Region |
| Milk Type | Cow’s milk | Raw sheep’s milk |
| Milk Treatment | Raw | Raw or thermalized |
| Texture | Semisoft; Blue-veined | Compact, liable to fracture |
| Rind | — | Smooth and flat, yellow brownish |
| Aging | At least 70 days and not more than 190 days | 2 to 3 months, up to 1 year |
| Taste | Sweet yet spicy, not too salty or bitter | Aromatic |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Kraški ovčji sir Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Kraški ovčji sir Cheese brings aromatic character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Kraški ovčji sir Cheese's aromatic. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Kraški ovčji sir Cheese leans toward traditional, made from istrska pramenka breed, compact and uniform texture with a few scattered eyes or fissures, straw yellow to gray brownish color, flavor becomes more piquant with age.. 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 Kraški ovčji sir Cheese at 2 to 3 months, up to 1 year.
Can You Substitute Bleu des Causses Cheese for Kraški ovčji sir Cheese?
Bleu des Causses Cheese can stand in for Kraški ovčji sir 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 compact, liable to fracture. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Kraški ovčji sir Cheese brings aromatic notes.
Which Is Better, Bleu des Causses Cheese or Kraški ovčji sir 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 compact, liable to fracture profile, Kraški ovčji sir 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 Kraški ovčji sir Cheese fits dishes calling for aromatic.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Kraški ovčji sir Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Kraški ovčji sir Cheese comes from Slovenia. Bleu des Causses Cheese is made from cow milk; Kraški ovčji sir Cheese uses sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Kraški ovčji sir Cheese 2 to 3 months, up to 1 year.
Is Bleu des Causses Cheese similar to Kraški ovčji sir Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Kraški ovčji sir Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Kraški ovčji sir Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Kraški ovčji sir Cheese is aromatic. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Kraški ovčji sir Cheese is closer to aromatic.
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 Kraški ovčji sir Cheese made of?
Kraški ovčji sir Cheese is made from sheep milk (raw or thermalized), using chymosin or chymosin-pepsin mix rennet. It's typically aged 2 to 3 months, up to 1 year. It originates in Slovenia.
Which should I choose, Bleu des Causses Cheese or Kraški ovčji sir Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Kraški ovčji sir Cheese is compact, liable to fracture.