Bleu d'Auvergne vs Bleuchâtel
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.
Bleuchâtel
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Natural rind
- Country
- Switzerland
- Place
- Blue
Bleuchâtel is a creamy blue cheese from Switzerland, made from cow's milk. The name joins the French word for blue with Neuchâtel, and the paste is marked by fine blue veins. It is soft enough to spread when it has warmed a little, with a flavor that is strong but not harsh. Wheels are pierced so the mold can grow inside the body. It is a Swiss blue, not a copy sold under a French or Italian name.