Bleu d'Auvergne vs Fourme de Montbrison
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.
Fourme de Montbrison
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Fourme de Montbrison is a cow's milk blue cheese from Auvergne in France. The word fourme refers to the tall mold, and Montbrison is the place the cheese is named for. Each piece is a cylinder with a dry natural rind and a pale paste crossed by blue-green veins. It is milder than many blues. The scent is musty, and the taste is gentle and a little dry rather than harsh.