Aisy Cendre Cheese vs Roquefort Cheese

Aisy Cendre Cheese is a semi-soft, smear-ripened cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Aisy Cendre Cheese?

Aisy cendré is a French cow's milk cheese made in Époisses, in Burgundy. Its washed rind is scrubbed for two weeks and then rolled in wood ash, which leaves a greyish coat, a slightly smoked aroma and a paste usually eaten while still firm.

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 Aisy Cendre Cheese and Roquefort Cheese?

• Milk type: Aisy Cendre Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Aisy Cendre Cheese (pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Aisy Cendre Cheese (semi-soft, smear-ripened), Roquefort Cheese (Moist, very creamy)
• Rind: Aisy Cendre Cheese (washed), Roquefort Cheese (none)
• Aging: Aisy Cendre Cheese (2 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Aisy Cendre Cheese (full-flavored, herbaceous, salty, smokey), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Aisy Cendre Cheese Taste Like Roquefort Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Roquefort Cheese brings mild to strong character. On the nose, Aisy Cendre Cheese offers earthy, nutty, smokey, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Aisy Cendre Cheese at 2 weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Aisy Cendre Cheese for Roquefort Cheese?

Aisy Cendre Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, smear-ripened bite and body where the recipe calls for moist, very creamy. Flavor-wise, Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey while Roquefort Cheese brings mild to strong notes.

Which Is Better, Aisy Cendre 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, smear-ripened cheese, go with Aisy Cendre Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Aisy Cendre Cheese suits recipes that want full-flavored, herbaceous, salty, smokey notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Aisy Cendre Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Aisy Cendre Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Aisy Cendre Cheese is typically aged 2 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Aisy Cendre Cheese similar to Roquefort Cheese?

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

Can I substitute Aisy Cendre Cheese for Roquefort Cheese?

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

Does Aisy Cendre Cheese taste like Roquefort Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Roquefort Cheese is mild to strong. Aromas also diverge. Aisy Cendre Cheese leans earthy, nutty, smokey, and Roquefort Cheese is closer to sweet.

What is Aisy Cendre Cheese made of?

Aisy Cendre Cheese is made from cow milk (pasteurized). It's typically aged 2 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, Aisy Cendre Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Aisy Cendre Cheese is semi-soft, smear-ripened, while Roquefort Cheese is moist, very creamy.