Coquetdale vs Saint-Nectaire
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.
Saint-Nectaire
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Saint-Nectaire is a semi-soft cow's milk cheese from Auvergne, in central France. It is pressed, not cooked, and formed into a flat round with a gray, mottled rind. The paste is supple, ivory to pale gold, and usually has a few small holes. The smell of the rind suggests damp earth, straw, and a cellar, while the inside stays milky. Farmhouse and dairy versions both exist, and the label tells them apart.