Bleu des Causses Cheese vs Naboulsi Cheese

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

No. Bleu des Causses Cheese and Naboulsi Cheese are distinct cheeses from France and Middle East and Palestine 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 Naboulsi Cheese?

In most recipes you can swap Bleu des Causses Cheese for Naboulsi Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bleu des Causses Cheese or Naboulsi 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 Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

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 Naboulsi Cheese?

Naboulsi is a semi-hard, brined cheese made from pasteurized goat's or sheep's milk, commonly found in the Middle East and Palestine. It has a fresh aroma and a salty flavor, making it a popular choice in various dishes. The cheese is white in color and has a natural rind. Known also as Naboulsieh or Nabulsi, it is often used in both savory and sweet recipes, such as filling for pastries or grilled as a snack. Its firm texture allows it to hold up well when cooked, making it a versatile ingredient in Middle Eastern cuisine.

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

Origin: Bleu des Causses Cheese (France), Naboulsi Cheese (Middle East and Palestine)
Milk type: Bleu des Causses Cheese (Cow’s milk), Naboulsi Cheese (goat's or sheep's milk)
Milk treatment: Bleu des Causses Cheese (Raw), Naboulsi Cheese (pasteurized)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Naboulsi Cheese (semi-hard, brined)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Naboulsi Cheese (salty)

Side-by-Side Comparison

	Bleu des Causses Cheese	Naboulsi Cheese
Country of Origin	France	Middle East And Palestine
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	—
Milk Type	Cow’s milk	Goat's or sheep's milk
Milk Treatment	Raw	Pasteurized
Texture	Semisoft; Blue-veined	Semi-hard, brined
Rind	—	Natural
Aging	At least 70 days and not more than 190 days	—
Taste	Sweet yet spicy, not too salty or bitter	Salty

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Naboulsi Cheese brings salty character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Bleu des Causses Cheese for Naboulsi Cheese?

Bleu des Causses Cheese can stand in for Naboulsi 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, brined. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Naboulsi Cheese brings salty notes.

Which Is Better, Bleu des Causses Cheese or Naboulsi 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, brined profile, Naboulsi 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 Naboulsi Cheese fits dishes calling for salty.

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Frequently Asked Questions

Is Bleu des Causses Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Bleu des Causses Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.

Is Bleu des Causses Cheese similar to Naboulsi Cheese?

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

Can I substitute Bleu des Causses Cheese for Naboulsi Cheese?

You can, but expect a shift in richness and milk character.

Does Bleu des Causses Cheese taste like Naboulsi Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Naboulsi Cheese is salty. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Naboulsi Cheese is closer to fresh.

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 Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

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

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