Bleu des Causses Cheese vs 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 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 Queijo Serra da Estrela?

Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.

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

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).

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).