Bleu des Causses vs Fourme d'Ambert
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.
Fourme d'Ambert
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Fourme d'Ambert is a semi-hard blue cheese from Auvergne, in France, and it is made from cow's milk. The wheel is a tall cylinder rather than a flat disc, with a pale interior and blue-green veins. A natural rind, usually gray, covers the outside and may show small spots of other mold. The taste is milder and creamier than many famous blues. It belongs on a board as much as in a warm sauce.