Bleu des Causses Cheese vs Pecorino Crotonese Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep 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 Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Bleu des Causses Cheese and Pecorino Crotonese Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Bleu des Causses Cheese | Pecorino Crotonese 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) | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Cow’s milk | Whole sheep's milk |
| Milk Treatment | Raw | Raw, thermised, or pasteurised |
| Texture | Semisoft; Blue-veined | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | — | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | At least 70 days and not more than 190 days | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Sweet yet spicy, not too salty or bitter | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Pecorino Crotonese Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. 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 Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Bleu des Causses Cheese for Pecorino Crotonese Cheese?
Bleu des Causses Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Bleu des Causses Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese 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 Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Bleu des Causses Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Pecorino Crotonese Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
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 Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Bleu des Causses Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.