Bleu Bénédictin vs Roquefort
Bleu Bénédictin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- Canada
Bleu Bénédictin is a semi-soft blue cheese from Canada, made with whole cow's milk. Benedictine monks make the wheels, and the name comes from that order. Blue mold runs through a pale paste, under a mottled whitish grey coat. The center stays creamier than the firmer, more crumbly edge. The flavor is gently salted and milder than many famous European blues, with a clear mushroom smell that suits a cheese board.
Roquefort
Facts
- Milk
- Sheep
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Roquefort-sur-Soulzon
- Status
- PDO
Roquefort is a blue sheep's-milk cheese ripened in the caves at Roquefort-sur-Soulzon, in southern France. The protected cheese uses milk from a defined area, and the ripening happens in those caves.