Bleu d'Auvergne vs Rochebaron
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.
Rochebaron
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Beauzac
Rochebaron is a soft blue cheese from Beauzac in France. It is made from pasteurized cow's milk, and the paste is pale, creamy, and marked with blue-green veins. A coat of edible ash turns the rind a matte grey, often with a light white bloom. The wheel is a low cylinder. The blue taste stays mild for a veined cheese, which is why people eat it on a board and also warm it in simple cooking.