Cambozola vs Rochebaron
Cambozola
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Bloomy rind
- Country
- Germany
Cambozola is a branded soft blue cheese from Germany, made with cow's milk. A wheel has a white bloomy rind and a pale paste marked with blue veins. Extra cream in the make keeps the center rich, and a ripe wheel is almost spoonable. The taste is milder than a firm traditional blue, with mushroom notes from the rind and a gentle blue tang inside. The name joins the idea of Camembert with the idea of Gorgonzola, and the cheese sits between those two styles.
Rochebaron
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Beauzac
Rochebaron is a soft blue cheese from Beauzac in France. It is made from pasteurized cow's milk, and the paste is pale, creamy, and marked with blue-green veins. A coat of edible ash turns the rind a matte grey, often with a light white bloom. The wheel is a low cylinder. The blue taste stays mild for a veined cheese, which is why people eat it on a board and also warm it in simple cooking.