Bleu des Causses vs Roquefort
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.
Roquefort
Facts
- Milk
- Sheep
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Roquefort-sur-Soulzon
- Status
- PDO
Roquefort is a blue sheep's-milk cheese ripened in the caves at Roquefort-sur-Soulzon, in southern France. The protected cheese uses milk from a defined area, and the ripening happens in those caves.