Bleu du Vercors-Sassenage vs Fourme d'Ambert
Bleu du Vercors-Sassenage
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Rhône-Alpes
Bleu du Vercors-Sassenage is a semi-soft blue cheese from Rhône-Alpes in France. It is made from cow's milk, and the paste is ivory to pale yellow with blue veins. The wheels are flat and round, with a thin natural rind that runs from white to gray-blue. The taste is a mild blue, often with hazelnut and a hint of woodland. It is gentler and less salty than many famous French blues.
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.