Armenian String Cheese vs Roquefort Cheese

Q: Is Armenian String Cheese the same as Roquefort Cheese?

No. Armenian String Cheese and Roquefort Cheese are distinct cheeses from Armenia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Roquefort Cheese?

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

Q: Which should I choose, Armenian String 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.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Roquefort Cheese?

Origin: Armenian String Cheese (Armenia), Roquefort Cheese (France)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Roquefort Cheese (sheep's milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Roquefort Cheese (unpasteurized)
Texture: Armenian String Cheese (semi-soft), Roquefort Cheese (Moist, very creamy)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Armenian String Cheese (mild), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Armenian String Cheese	Roquefort Cheese
Country of Origin	Armenia	France
Specific Origin	Armenia	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's, goat's or sheep's milk	Sheep's milk
Milk Treatment	Soured skimmed milk	Unpasteurized
Texture	Semi-soft	Moist, very creamy
Rind	—	None
Aging	1 to 2 days in factories, longer in brine when made by hand	Minimum of 90 days, average of 5 months
Taste	Mild	Mild to strong

Taste Comparison: Does Armenian String Cheese Taste Like Roquefort Cheese?

Armenian String Cheese reads as mild, while Roquefort Cheese brings mild to strong character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Armenian String Cheese for Roquefort Cheese?

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

Which Is Better, Armenian String 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 cheese, go with Armenian String Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Armenian String Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Roquefort Cheese comes from France. Armenian String Cheese is made from cow, goat, or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Armenian String Cheese similar to Roquefort Cheese?

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

Can I substitute Armenian String Cheese for Roquefort Cheese?

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

Does Armenian String Cheese taste like Roquefort Cheese?

Armenian String Cheese reads as mild, while Roquefort Cheese is mild to strong.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Roquefort Cheese is moist, very creamy.