Fourme d'Ambert vs Rochebaron
Fourme d'Ambert
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Fourme d'Ambert is a semi-hard blue cheese from Auvergne, in France, and it is made from cow's milk. The wheel is a tall cylinder rather than a flat disc, with a pale interior and blue-green veins. A natural rind, usually gray, covers the outside and may show small spots of other mold. The taste is milder and creamier than many famous blues. It belongs on a board as much as in a warm sauce.
Rochebaron
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Beauzac
Rochebaron is a soft blue cheese from Beauzac in France. It is made from pasteurized cow's milk, and the paste is pale, creamy, and marked with blue-green veins. A coat of edible ash turns the rind a matte grey, often with a light white bloom. The wheel is a low cylinder. The blue taste stays mild for a veined cheese, which is why people eat it on a board and also warm it in simple cooking.