Bleu des Causses Cheese vs Urdă Cheese

Q: Is Bleu des Causses Cheese the same as Urdă Cheese?

No. Bleu des Causses Cheese and Urdă Cheese are distinct cheeses from France and Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bleu des Causses Cheese for Urdă Cheese?

In most recipes you can swap Bleu des Causses Cheese for Urdă Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bleu des Causses Cheese or Urdă Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Bleu des Causses Cheese

Urdă Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Urdă Cheese is creamy, delicate and made from cow, goat, or sheep milk, originating in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

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 Urdă Cheese?

Urdă is a whey cheese made across Southeast Europe and in Hungary by boiling the whey drained from other cheeses. The paste is finely grained and silky, and most of it ends up in desserts and filled pastries.

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

Origin: Bleu des Causses Cheese (France), Urdă Cheese (Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine)
Milk type: Bleu des Causses Cheese (Cow’s milk), Urdă Cheese (cow's, goat's or sheep's milk)
Milk treatment: Bleu des Causses Cheese (Raw), Urdă Cheese (unpasteurized)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Urdă Cheese (Creamy, delicate)
Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Urdă Cheese (Up to 360 days)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Urdă Cheese (High quality)

Side-by-Side Comparison

	Bleu des Causses Cheese	Urdă Cheese
Country of Origin	France	Bulgaria, Hungary, Macedonia, Romania, Serbia And Ukraine
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	North Pindos, Konitsa
Milk Type	Cow’s milk	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Unpasteurized
Texture	Semisoft; Blue-veined	Creamy, delicate
Rind	—	Yellowish
Aging	At least 70 days and not more than 190 days	Up to 360 days
Taste	Sweet yet spicy, not too salty or bitter	High quality

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Urdă Cheese brings high quality character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Urdă Cheese's fresh. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Urdă Cheese leans toward creamier and superior sensory qualities compared to mizithra. 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 Urdă Cheese at up to 360 days.

Can You Substitute Bleu des Causses Cheese for Urdă Cheese?

Bleu des Causses Cheese can stand in for Urdă 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 creamy, delicate. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Urdă Cheese brings high quality notes.

Which Is Better, Bleu des Causses Cheese or Urdă 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 creamy, delicate profile, Urdă 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 Urdă Cheese fits dishes calling for high quality.

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Frequently Asked Questions

Is Bleu des Causses Cheese the same as Urdă Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Urdă Cheese comes from Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine. Bleu des Causses Cheese is made from cow milk; Urdă 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, Urdă Cheese up to 360 days.

Is Bleu des Causses Cheese similar to Urdă Cheese?

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

Can I substitute Bleu des Causses Cheese for Urdă Cheese?

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

Does Bleu des Causses Cheese taste like Urdă Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Urdă Cheese is high quality. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Urdă Cheese is closer to fresh.

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 Urdă Cheese made of?

Urdă Cheese is made from cow, goat, or sheep milk (unpasteurized). It's typically aged up to 360 days. It originates in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

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

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Urdă Cheese is creamy, delicate.