Bleu des Causses Cheese vs Vlašić Cheese

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

No. Bleu des Causses Cheese and Vlašić Cheese are distinct cheeses from France and Bosnia and Herzegovina 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 Vlašić Cheese?

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

Q: Which should I choose, Bleu des Causses Cheese or Vlašić 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 is a semisoft; blue-veined cow-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

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

Origin: Bleu des Causses Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Bleu des Causses Cheese (Cow’s milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Bleu des Causses Cheese (Raw), Vlašić Cheese (Strained)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Vlašić Cheese (Solid, spreadable)
Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Vlašić Cheese (Minimum 60 days)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Bleu des Causses Cheese	Vlašić Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	Vlašić Mountain
Milk Type	Cow’s milk	Ewe’s milk
Milk Treatment	Raw	Strained
Texture	Semisoft; Blue-veined	Solid, spreadable
Aging	At least 70 days and not more than 190 days	Minimum 60 days
Taste	Sweet yet spicy, not too salty or bitter	Milky sour, moderately salty

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

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. 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 Vlašić Cheese at minimum 60 days.

Can You Substitute Bleu des Causses Cheese for Vlašić Cheese?

Bleu des Causses Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Bleu des Causses Cheese or Vlašić 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 solid, spreadable profile, Vlašić 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 Vlašić Cheese fits dishes calling for milky sour, moderately salty.

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Frequently Asked Questions

Is Bleu des Causses Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Bleu des Causses Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Vlašić Cheese minimum 60 days.

Is Bleu des Causses Cheese similar to Vlašić Cheese?

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

Can I substitute Bleu des Causses Cheese for Vlašić Cheese?

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

Does Bleu des Causses Cheese taste like Vlašić Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

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 Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

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

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