Bleu d'Auvergne vs Bleu des Causses
Bleu d'Auvergne
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Bleu d'Auvergne is a cow's milk blue cheese from Auvergne, in central France. The wheels are flat cylinders, and the ivory paste is cut by blue-green veins. Dairies add a blue mold and pierce the young cheese so air can reach the interior. The paste stays moist and creamy, with a pungent aroma that is strong but usually less salty than a drier sheep's milk blue. It is a cellar cheese for the board, the salad, and the sauce pan.
Bleu des Causses
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées
Bleu des Causses is a blue cheese from Midi-Pyrénées in France, made with whole cow's milk. The paste is ivory to pale yellow, moist, and threaded with blue green veins. A natural rind covers a flat cylinder that shops cut into wedges. The flavor is savory and clearly blue, and many people find it gentler than a very sharp sheep's milk blue. It is ripened in the natural caves of the limestone causses, and those caves are part of its identity.