Bleu des Causses Cheese vs Stawley Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Stawley Cheese is soft and made from goat milk, originating in England, Great Britain and United Kingdom.
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 Stawley Cheese?
Stawley is a soft cheese made from unpasteurized goat's milk in Somerset, England. It has a pale yellow color and a mold-ripened rind that contributes to its unique aroma of mushroom and nutty scents. The flavor profile of Stawley includes notes of caramel, floral, milky, and sweet, creating a pleasant and balanced taste experience. Its soft texture makes it easy to spread or enjoy on its own. Ideal for cheese boards, it pairs well with fresh bread or a light wine. This cheese reflects the traditional methods and quality of the region's cheesemaking.
What's the Difference Between Bleu des Causses Cheese and Stawley Cheese?
- Origin: Bleu des Causses Cheese (France), Stawley Cheese (England, Great Britain and United Kingdom)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Stawley Cheese (goat's milk)
- Milk treatment: Bleu des Causses Cheese (Raw), Stawley Cheese (unpasteurized)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Stawley Cheese (soft)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Stawley Cheese (caramel, floral, milky, sweet)
Side-by-Side Comparison
| Bleu des Causses Cheese | Stawley Cheese | |
|---|---|---|
| Country of Origin | France | England, Great Britain And United Kingdom |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Stawley, Near Wellington, Somerset |
| Milk Type | Cow’s milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Semisoft; Blue-veined | Soft |
| Rind | — | Mold ripened |
| Aging | At least 70 days and not more than 190 days | — |
| Taste | Sweet yet spicy, not too salty or bitter | Caramel, floral, milky, sweet |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Stawley Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Stawley Cheese brings caramel, floral, milky, sweet character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Stawley Cheese's mushroom, nutty.
Can You Substitute Bleu des Causses Cheese for Stawley Cheese?
Bleu des Causses Cheese can stand in for Stawley 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. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Stawley Cheese brings caramel, floral, milky, sweet notes.
Which Is Better, Bleu des Causses Cheese or Stawley 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 profile, Stawley 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 Stawley Cheese fits dishes calling for caramel, floral, milky, sweet.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Stawley Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Stawley Cheese comes from England, Great Britain and United Kingdom. Bleu des Causses Cheese is made from cow milk; Stawley Cheese uses goat.
Is Bleu des Causses Cheese similar to Stawley Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Stawley Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Stawley Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Stawley Cheese is caramel, floral, milky, sweet. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Stawley Cheese is closer to mushroom, nutty.
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 Stawley Cheese made of?
Stawley Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
Which should I choose, Bleu des Causses Cheese or Stawley Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Stawley Cheese is soft.