Bleu d'Auvergne vs Strathdon Blue
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.
Strathdon Blue
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- United Kingdom
Strathdon Blue is a creamy blue cheese from Scotland, in the United Kingdom. It is made from pasteurized cow's milk, and blue-green veins run through a pale, moist paste. The style takes its cue from Bleu d'Auvergne, so the texture stays softer than a dry, crumbly blue. The taste is tangy and full, with salt that can turn a little sweeter as the cheese matures. A clear blue note shows at the end of the bite.