Allegretto cheese vs Le Douanier
Allegretto cheese
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Canada
Allegretto cheese is a pressed sheep's milk cheese from Canada. The milk is thermalized, which means it is heated more gently than in full pasteurization, and the curd is pressed into wheels. The rind is washed or brushed while the cheese ages, and the paste under it is firm and creamy. The taste is nutty, a little sweet, and lightly tangy, with a fruity side. It is a cheese for grating, melting, and the board, not a fresh sheep cheese.
Le Douanier
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Canada
- Place
- Quebec
Le Douanier is a semi-firm cheese from Quebec, Canada, made from pasteurised cow's milk. A washed rind covers a supple, pale yellow paste, and a thin line of edible vegetable ash runs through the middle. The French name means the customs officer. Makers use the ash line as a picture of the border between Canada and the United States, near the area where the cheese is produced. The taste moves from creamy and nutty toward a light spice as the rind develops.