Chevington vs Coquetdale
Chevington
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- United Kingdom
Chevington is a mould-ripened cow's milk cheese from England. The milk comes from Jersey cows, and the paste is smooth, moist, and pale yellow. A knobbly rind carries a light white mould over a browner surface. The texture sits softer than a firm English cooking cheese and firmer than a very ripe soft cheese. It is sold in modest wheels, with a creamy interior that yields as it ripens.
Coquetdale
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- United Kingdom
Coquetdale is a semi-hard cow's milk cheese from the United Kingdom. It is made with pasteurized milk and vegetarian rennet, and the paste is rich and creamy. A natural rind turns yellowish grey as the cheese ripens. The taste is clean and savory, with fruit that lingers in the finish. It is an English style of pressed cheese, not a blue and not a fresh curd.