Abbaye de Citeaux Cheese vs Roquefort Cheese

Q: Is Abbaye de Citeaux Cheese the same as Roquefort Cheese?

No. Abbaye de Citeaux Cheese and Roquefort Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abbaye de Citeaux Cheese for Roquefort Cheese?

In most recipes you can swap Abbaye de Citeaux Cheese for Roquefort Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Abbaye de Citeaux Cheese or Roquefort Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Abbaye de Citeaux Cheese

Roquefort Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Abbaye de Citeaux Cheese and Roquefort Cheese?

Milk type: Abbaye de Citeaux Cheese (cow's milk), Roquefort Cheese (sheep's milk)
Milk treatment: Abbaye de Citeaux Cheese (thermized), Roquefort Cheese (unpasteurized)
Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Roquefort Cheese (Moist, very creamy)
Rind: Abbaye de Citeaux Cheese (washed), Roquefort Cheese (none)
Aging: Abbaye de Citeaux Cheese (three weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Abbaye de Citeaux Cheese	Roquefort Cheese
Country of Origin	France	France
Specific Origin	Burgundy	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Thermized	Unpasteurized
Texture	Semi-soft, artisan, brined	Moist, very creamy
Rind	Washed	None
Aging	Three weeks	Minimum of 90 days, average of 5 months
Taste	Acidic, milky, smooth	Mild to strong

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Roquefort Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Roquefort Cheese brings mild to strong character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Abbaye de Citeaux Cheese for Roquefort Cheese?

Abbaye de Citeaux Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan, brined bite and body where the recipe calls for moist, very creamy. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Roquefort Cheese brings mild to strong notes.

Which Is Better, Abbaye de Citeaux Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

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Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Abbaye de Citeaux Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Abbaye de Citeaux Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Abbaye de Citeaux Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Abbaye de Citeaux Cheese taste like Roquefort Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Roquefort Cheese is mild to strong. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Roquefort Cheese is closer to sweet.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Abbaye de Citeaux Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Roquefort Cheese is moist, very creamy.