Coquetdale vs Tomme de Savoie
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.
Tomme de Savoie
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Savoie
Tomme de Savoie is a pressed cow's milk cheese from Savoie, in France, and it is the upland tomme of that region. Wheels are modest in size, with a natural rind that is often gray brown and mottled with harmless surface molds. The paste is pale and supple, with small openings rather than large eyes. Some cream is often taken off the milk first, so the flavor is milky and nutty rather than very rich. It is a mountain table cheese for slicing and for cooking.