Bleu des Causses Cheese vs Queijo Serra da Estrela
Bleu des Causses Cheese
Queijo Serra da Estrela
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.
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 Queijo Serra da Estrela?
Queijo Serra da Estrela is a traditional cheese from Portugal, specifically protected under the designation of origin (PDO). It is made from raw ewe's milk from the Bordaleira Serra da Estrela and Churra Mondegueira breeds. The cheese uses the cardoon flower as a natural rennet. It is known for its unique texture and flavor, which are influenced by the specific agro-climatic conditions of the Beira uplands. The cheese is produced in a defined geographical area, ensuring its authenticity and quality. It has a minimum ripening time of 30 days, with a mature version called "Velho" that ripens for at least 120 days. The cheese is marketed in various sizes, with a minimum weight of
What's the Difference Between Bleu des Causses Cheese and Queijo Serra da Estrela?
- Origin: Bleu des Causses Cheese (France), Queijo Serra da Estrela (Portugal)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Queijo Serra da Estrela (Sheep)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))
Side-by-Side Comparison
| Bleu des Causses Cheese | Queijo Serra da Estrela | |
|---|---|---|
| Country of Origin | France | Portugal |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Beira Uplands, Including Municipalities Such As Carregal Do Sal, Celorico Da Beira, And Others. |
| Milk Type | Cow’s milk | Sheep |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft; Blue-veined | Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho) |
| Rind | — | Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho) |
| Aging | At least 70 days and not more than 190 days | Minimum 30 days; 120 days for "Velho" |
| Taste | Sweet yet spicy, not too salty or bitter | Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho) |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Queijo Serra da Estrela?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Queijo Serra da Estrela's pungent. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Queijo Serra da Estrela leans toward slightly acidic, strong to slightly strong, slightly spicy/salty. 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 Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".
Can You Substitute Bleu des Causses Cheese for Queijo Serra da Estrela?
Bleu des Causses Cheese can stand in for Queijo Serra da Estrela 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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.
Which Is Better, Bleu des Causses Cheese or Queijo Serra da Estrela?
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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bleu des Causses Cheese the same as Queijo Serra da Estrela?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Queijo Serra da Estrela comes from Portugal. Bleu des Causses Cheese is made from cow milk; Queijo Serra da Estrela uses sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".
Is Bleu des Causses Cheese similar to Queijo Serra da Estrela?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Queijo Serra da Estrela?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Queijo Serra da Estrela?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho). Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Queijo Serra da Estrela is closer to pungent.
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 Queijo Serra da Estrela made of?
Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.
Which should I choose, Bleu des Causses Cheese or Queijo Serra da Estrela?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).