Cazelle de Saint Affrique vs Roquefort
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.
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.