Bleu des Causses Cheese vs Swaledale Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.

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 Swaledale Cheese?

Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.

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

• Origin: Bleu des Causses Cheese (France), Swaledale Cheese (England)
• Milk type: Bleu des Causses Cheese (Cow’s milk), Swaledale Cheese (cow, sheep, goat)
• Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Swaledale Cheese (moist, medium firm)
• Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Swaledale Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Bleu des Causses Cheese Taste Like Swaledale Cheese?

Their flavor profiles are distinct. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. 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 Swaledale Cheese at 3 to 4 weeks.

Can You Substitute Bleu des Causses Cheese for Swaledale Cheese?

Bleu des Causses Cheese can stand in for Swaledale 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 moist, medium firm.

Which Is Better, Bleu des Causses Cheese or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Swaledale Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Swaledale Cheese comes from England. Bleu des Causses Cheese is made from cow milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Swaledale Cheese 3 to 4 weeks.

Is Bleu des Causses Cheese similar to Swaledale Cheese?

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

Can I substitute Bleu des Causses Cheese for Swaledale Cheese?

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

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

Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.

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

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Swaledale Cheese is moist, medium firm.