Cazelle de Saint Affrique vs Ossau-Iraty
Cazelle de Saint Affrique
Facts
- Milk
- Sheep
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées, Aveyron Department
Cazelle de Saint Affrique is a soft sheep's milk cheese from the Aveyron Department in Midi-Pyrénées, France. It is made from pasteurized milk and shaped by hand into small rounds. The rind wrinkles as the cheese ripens, and the paste inside is dense, smooth, and a little chewy. The flavor is nutty and clean, with a light tang and a gentle sheep note. The rind is edible, and it can taste a bit bitter beside the center.
Ossau-Iraty
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Pyrénées-Atlantiques
Ossau-Iraty is a pressed sheep's milk cheese from Pyrénées-Atlantiques, in southwestern France. The name joins the Ossau valley and the Iraty forest, two landmarks in that Basque and Béarn country. Wheels are pale inside, with a natural rind that runs from orange-yellow to grey. The taste is nutty, lightly salty, and gently sheepy, without the sharp bite of a very old grating cheese. It is a mountain cheese meant for the table as well as the kitchen.