Bleuchâtel vs Roquefort
Bleuchâtel
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Natural rind
- Country
- Switzerland
- Place
- Blue
Bleuchâtel is a creamy blue cheese from Switzerland, made from cow's milk. The name joins the French word for blue with Neuchâtel, and the paste is marked by fine blue veins. It is soft enough to spread when it has warmed a little, with a flavor that is strong but not harsh. Wheels are pierced so the mold can grow inside the body. It is a Swiss blue, not a copy sold under a French or Italian name.
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.