Bleu des Causses Cheese vs Queso de Murcia
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
Buy Bleu des Causses Cheese
Buy Queso de Murcia
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 Queso de Murcia?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
What's the Difference Between Bleu des Causses Cheese and Queso de Murcia?
- Origin: Bleu des Causses Cheese (France), Queso de Murcia (Spain)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Queso de Murcia (Goat’s milk)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Bleu des Causses Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Murcia Region |
| Milk Type | Cow’s milk | Goat’s milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft; Blue-veined | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | — | None (fresh) / Hard, smooth (cured) |
| Aging | At least 70 days and not more than 190 days | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Sweet yet spicy, not too salty or bitter | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Queso de Murcia?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). 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 Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Bleu des Causses Cheese for Queso de Murcia?
Bleu des Causses Cheese can stand in for Queso de Murcia 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 and elastic (fresh) / firm and compact (cured). Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Bleu des Causses Cheese or Queso de Murcia?
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 and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bleu des Causses Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Queso de Murcia comes from Spain. Bleu des Causses Cheese is made from cow milk; Queso de Murcia uses goat. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Bleu des Causses Cheese similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Queso de Murcia?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Queso de Murcia?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
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 Queso de Murcia made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
Which should I choose, Bleu des Causses Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).