Bleu des Causses Cheese vs Pasta Filata Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo 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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Bleu des Causses Cheese and Pasta Filata Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Bleu des Causses Cheese | Pasta Filata 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) | Italy |
| Milk Type | Cow’s milk | Cow, water buffalo |
| Milk Treatment | Raw | — |
| Texture | Semisoft; Blue-veined | Soft, elastic and stringy, fibrous |
| Aging | At least 70 days and not more than 190 days | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Sweet yet spicy, not too salty or bitter | — |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. 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 Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Bleu des Causses Cheese for Pasta Filata Cheese?
Bleu des Causses Cheese can stand in for Pasta Filata 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, elastic and stringy, fibrous.
Which Is Better, Bleu des Causses Cheese or Pasta Filata 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, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Bleu des Causses Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Bleu des Causses Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.