Kraftkar vs Roquefort
Kraftkar
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- Norway
Kraftkar is a blue cheese from Norway, made with pasteurized cow's milk and extra cream. The name is a Norwegian word for a strong, sturdy person, and the cheese is meant to taste bold. Blue-gray veins run through a pale, creamy paste that is also a little crumbly. It is richer than many drier blues, with salt and a clear mold character. The wheel is a farmhouse cheese, sold in ordinary shops in Norway and in some cheese counters abroad.
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.