Bleu des Causses Cheese vs Lor Cheese

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

No. Bleu des Causses Cheese and Lor Cheese are distinct cheeses from France and Iran 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 Lor Cheese?

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

Q: Which should I choose, Bleu des Causses Cheese or Lor 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 is a semisoft; blue-veined cow-milk cheese from France, while Lor Cheese is soft, originating in Iran.

What Is Bleu des Causses Cheese?

Bleu des Causses is an aromatic blue cheese from the high plateaus of Aveyron in Southern France. Similar in production to Roquefort, it is made from cow’s milk, giving it a creamier texture and a milder, less salty flavor. This cheese has distinct blue veins and a bold, tangy taste, ideal for adding character to dishes or enjoying with robust red wines.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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

Origin: Bleu des Causses Cheese (France), Lor Cheese (Iran)
Milk type: Bleu des Causses Cheese (Cow’s milk), Lor Cheese (Whey (from semihard cheeses like Peche))
Milk treatment: Bleu des Causses Cheese (Raw), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Lor Cheese (Soft)
Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Lor Cheese (Fresh)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

	Bleu des Causses Cheese	Lor Cheese
Country of Origin	France	Iran
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	Azerbaijan And Kurdistan Provinces
Milk Type	Cow’s milk	Whey (from semihard cheeses like Peche)
Milk Treatment	Raw	Heated at ~212°F (100°C) for 30 minutes
Texture	Semisoft; Blue-veined	Soft
Aging	At least 70 days and not more than 190 days	Fresh
Taste	Sweet yet spicy, not too salty or bitter	Slightly sweet cream

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Lor Cheese brings slightly sweet cream character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Lor Cheese's no particular smell. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. 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 Lor Cheese at fresh.

Can You Substitute Bleu des Causses Cheese for Lor Cheese?

Bleu des Causses Cheese can stand in for Lor 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 Lor Cheese brings slightly sweet cream notes.

Which Is Better, Bleu des Causses Cheese or Lor 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, Lor 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 Lor Cheese fits dishes calling for slightly sweet cream.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Lor Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Lor Cheese comes from Iran. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Lor Cheese fresh.

Is Bleu des Causses Cheese similar to Lor Cheese?

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

Can I substitute Bleu des Causses Cheese for Lor Cheese?

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

Does Bleu des Causses Cheese taste like Lor Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Lor Cheese is slightly sweet cream. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

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

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