Abbaye de Tamié Cheese vs 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?

Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in style to Reblochon, with a saffron crust dusted in white down and a creamy paste that firms up toward the centre.

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 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)
• Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Roquefort Cheese (none)
• 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

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.