Pied-de-Vent vs Reblochon
Pied-de-Vent
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Canada
- Place
- Quebec
Pied-de-Vent is a semi-soft cheese from Quebec, Canada, made from raw cow's milk. The milk comes from Canadienne cows, a small heritage breed on the Magdalen Islands. The paste is smooth and creamy under a surface-ripened rind, with a nutty, herbal, and sometimes mushroomy taste. The name is a local phrase for rays of sun through cloud, which islanders read as a sign of wind. It is a Quebec island cheese, not a generic Canadian block and not a cheese with large eyes.
Reblochon
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
- Place
- Savoie
- Status
- PDO
Reblochon is a soft washed-rind cow's-milk cheese from Savoie, and a protected name. The paste is creamy. The rind is the aromatic part.