Bleu des Causses Cheese vs Pljevlja Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.

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 Pljevlja Cheese?

Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.

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

• Origin: Bleu des Causses Cheese (France), Pljevlja Cheese (Montenegro)
• Milk type: Bleu des Causses Cheese (Cow’s milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
• Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Pljevlja Cheese (Soft to semihard)
• Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Pljevlja Cheese (4 to 8 weeks)

Side-by-Side Comparison

Taste Comparison: Does Bleu des Causses Cheese Taste Like Pljevlja 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 Pljevlja Cheese at 4 to 8 weeks.

Can You Substitute Bleu des Causses Cheese for Pljevlja Cheese?

Bleu des Causses Cheese can stand in for Pljevlja 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 to semihard.

Which Is Better, Bleu des Causses Cheese or Pljevlja 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 to semihard profile, Pljevlja Cheese is the better fit.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Pljevlja Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Bleu des Causses Cheese is made from cow milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Pljevlja Cheese 4 to 8 weeks.

Is Bleu des Causses Cheese similar to Pljevlja Cheese?

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

Can I substitute Bleu des Causses Cheese for Pljevlja Cheese?

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

Does Bleu des Causses Cheese taste like Pljevlja 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 Pljevlja Cheese made of?

Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.

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

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Pljevlja Cheese is soft to semihard.