Bleu des Causses Cheese vs Picón Bejes-Tresviso Cheese
Bleu des Causses Cheese
Picón Bejes-Tresviso Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes and made from cow, goat, and 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 Picón Bejes-Tresviso Cheese?
Picón Bejes-Tresviso is a blue cheese from the Liébana valley in Cantabria, Spain, made from a mix of cow, sheep and goat milk. It has held DO protection since 1994 and finishes in natural limestone caves, which gives it teal veins and a strong, slightly spicy bite.
What's the Difference Between Bleu des Causses Cheese and Picón Bejes-Tresviso Cheese?
- Milk type: Bleu des Causses Cheese (Cow’s milk), Picón Bejes-Tresviso Cheese (Cow’s, sheep’s, and goat’s milk)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Picón Bejes-Tresviso Cheese (Soft, Semi-Hard, Compact with eyes)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Picón Bejes-Tresviso Cheese (at least 2 months in a natural limestone cave)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Picón Bejes-Tresviso Cheese (Slightly piquant)
Side-by-Side Comparison
| Bleu des Causses Cheese | Picón Bejes-Tresviso 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) | Liébana District (Potes, Pesaguero, Cabezón De Liébana, Camaleño, Castro Cillorigo, Tresviso, Vega De Liébana, And Peñarrubia) |
| Milk Type | Cow’s milk | Cow’s, sheep’s, and goat’s milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft; Blue-veined | Soft, Semi-Hard, Compact with eyes |
| Rind | — | Soft, thin, smooth |
| Aging | At least 70 days and not more than 190 days | At least 2 months in a natural limestone cave |
| Taste | Sweet yet spicy, not too salty or bitter | Slightly piquant |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Picón Bejes-Tresviso Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Picón Bejes-Tresviso Cheese brings slightly piquant character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Picón Bejes-Tresviso Cheese leans toward powerful, slightly spicy. 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 Picón Bejes-Tresviso Cheese at at least 2 months in a natural limestone cave.
Can You Substitute Bleu des Causses Cheese for Picón Bejes-Tresviso Cheese?
Bleu des Causses Cheese can stand in for Picón Bejes-Tresviso 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, semi-hard, compact with eyes. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Picón Bejes-Tresviso Cheese brings slightly piquant notes.
Which Is Better, Bleu des Causses Cheese or Picón Bejes-Tresviso 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, semi-hard, compact with eyes profile, Picón Bejes-Tresviso 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 Picón Bejes-Tresviso Cheese fits dishes calling for slightly piquant.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Picón Bejes-Tresviso Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Picón Bejes-Tresviso Cheese uses cow, goat, and sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Picón Bejes-Tresviso Cheese at least 2 months in a natural limestone cave.
Is Bleu des Causses Cheese similar to Picón Bejes-Tresviso Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Picón Bejes-Tresviso Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Picón Bejes-Tresviso Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Picón Bejes-Tresviso Cheese is slightly piquant.
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 Picón Bejes-Tresviso Cheese made of?
Picón Bejes-Tresviso Cheese is made from cow, goat, and sheep milk. It's typically aged at least 2 months in a natural limestone cave.
Which should I choose, Bleu des Causses Cheese or Picón Bejes-Tresviso Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes.