Bleu des Causses Cheese vs Raclette du Valais Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
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 Raclette du Valais Cheese?
Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.
What's the Difference Between Bleu des Causses Cheese and Raclette du Valais Cheese?
- Origin: Bleu des Causses Cheese (France), Raclette du Valais Cheese (Switzerland)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Raclette du Valais Cheese (Semisoft, smooth)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Bleu des Causses Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Canton Of Valais |
| Milk Type | Cow’s milk | Cow's milk, Eringer breed |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft; Blue-veined | Semisoft, smooth |
| Rind | — | Washed |
| Aging | At least 70 days and not more than 190 days | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Sweet yet spicy, not too salty or bitter | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Raclette du Valais Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. 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 Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Bleu des Causses Cheese for Raclette du Valais Cheese?
In most recipes, Bleu des Causses Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft; blue-veined bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Bleu des Causses Cheese or Raclette du Valais 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 semisoft, smooth profile, Raclette du Valais 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 Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Bleu des Causses Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu des Causses Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu des Causses Cheese taste like Raclette du Valais Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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 Raclette du Valais Cheese made of?
Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.
Which should I choose, Bleu des Causses Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Raclette du Valais Cheese is semisoft, smooth.