Buxton Blue vs Dovedale
Buxton Blue
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Blue
- Rind
- Natural rind
- Country
- United Kingdom
Buxton Blue is a blue cheese from the United Kingdom, made from cow's milk and formed as a cylinder. Annatto colors the paste a deep russet or orange, and thin blue veins run through that warm body. The texture starts crumbly and grows smoother and creamier as the cheese rests. The taste is mild for a blue, with cream first and a gentle tang after. It is often set beside Stilton, but the color and the softer finish set it apart.
Dovedale
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Natural rind
- Country
- United Kingdom
Dovedale is a soft blue cheese from the United Kingdom. Makers use pasteurized cow's milk and a blue mold culture. The cheese is tied to the Peak District, the upland area named with it in public descriptions. A cut piece is pale and moist, with blue-green veins through the paste. The flavor is milder than many British blues, and the body is closer to a creamy continental blue.