Cazelle de Saint Affrique vs Rocamadour
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.
Rocamadour
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées
Rocamadour is a small soft goat's milk cheese from the Midi-Pyrénées region of France. Each piece is a low disk, light enough to serve whole, with a thin natural rind and a tender center. The milk is goat, and that flavor is part of the public identity, gentle at first and clearer as the cheese ripens. It sits in the family of southern cabécou, the little goat cheeses of this part of France. It is a board cheese and a spreading cheese, not a hard wheel.