Le Douanier vs Saint-Nectaire
Le Douanier
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Canada
- Place
- Quebec
Le Douanier is a semi-firm cheese from Quebec, Canada, made from pasteurised cow's milk. A washed rind covers a supple, pale yellow paste, and a thin line of edible vegetable ash runs through the middle. The French name means the customs officer. Makers use the ash line as a picture of the border between Canada and the United States, near the area where the cheese is produced. The taste moves from creamy and nutty toward a light spice as the rind develops.
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.