Abbaye de Tamié Cheese vs Roquefort Cheese
Abbaye de Tamié Cheese
Roquefort Cheese
Abbaye de Tamié Cheese is a soft, pea-size holes cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Abbaye de Tamié Cheese?
Made by Trappist monks in the French Alps, Abbaye de Tamié is a semi-soft cheese with a smooth, creamy texture. It has a mild, slightly tangy flavor, enhanced by a rind that is washed in brine during the aging process. The cheese is produced from the unpasteurized milk of local cows, reflecting the rich, grassy flavors of the Alpine pastures.
What Is Roquefort Cheese?
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
What's the Difference Between Abbaye de Tamié Cheese and Roquefort Cheese?
- Milk type: Abbaye de Tamié Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Roquefort Cheese (Moist, very creamy)
- Aging: Abbaye de Tamié Cheese (Up to 40 days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Abbaye de Tamié Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Savoie Department | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft, pea-size holes | Moist, very creamy |
| Rind | Light beige to saffron, thin mold | — |
| Aging | Up to 40 days | Minimum of 90 days, average of 5 months |
| Taste | Nutty, milky, delicate to strong with age | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Abbaye de Tamié Cheese | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
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Where to buy Abbaye de Tamié Cheese and Roquefort Cheese
Abbaye de Tamié Cheese
Roquefort Cheese
Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Roquefort Cheese?
Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Roquefort Cheese brings mild to strong character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Abbaye de Tamié Cheese for Roquefort Cheese?
Abbaye de Tamié Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, pea-size holes bite and body where the recipe calls for moist, very creamy. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Roquefort Cheese brings mild to strong notes.
Which Is Better, Abbaye de Tamié Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Roquefort Cheese fits dishes calling for mild to strong.
Frequently Asked Questions
Is Abbaye de Tamié Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Abbaye de Tamié Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Abbaye de Tamié Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abbaye de Tamié Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Abbaye de Tamié Cheese taste like Roquefort Cheese?
Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Roquefort Cheese is mild to strong. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Roquefort Cheese is closer to sweet.
What is Abbaye de Tamié Cheese made of?
Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. 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 Tamié Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Roquefort Cheese is moist, very creamy.
See full profiles: Abbaye de Tamié Cheese and Roquefort Cheese.