Bitto Cheese vs Roquefort Cheese

Q: Is Bitto Cheese the same as Roquefort Cheese?

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

Q: Can I substitute Bitto Cheese for Roquefort Cheese?

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

Q: Which should I choose, Bitto 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.

Bitto Cheese

Roquefort Cheese

Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Bitto Cheese?

Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.

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 Bitto Cheese and Roquefort Cheese?

Origin: Bitto Cheese (Italy), Roquefort Cheese (France)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Roquefort Cheese (sheep's milk)
Milk treatment: Bitto Cheese (Raw), Roquefort Cheese (unpasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Roquefort Cheese (Moist, very creamy)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Roquefort Cheese (none)
Aging: Bitto Cheese (Minimum of 70 days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Bitto Cheese	Roquefort Cheese
Country of Origin	Italy	France
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Sheep's milk
Milk Treatment	Raw	Unpasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Moist, very creamy
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	None
Aging	Minimum of 70 days	Minimum of 90 days, average of 5 months
Taste	Mild and sweet when young, stronger and spicier with age	Mild to strong

Taste Comparison: Does Bitto Cheese Taste Like Roquefort Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Roquefort Cheese brings mild to strong character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Bitto Cheese for Roquefort Cheese?

Bitto Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for moist, very creamy. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Roquefort Cheese brings mild to strong notes.

Which Is Better, Bitto Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Roquefort Cheese fits dishes calling for mild to strong.

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Frequently Asked Questions

Is Bitto Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Bitto Cheese originates in Italy, while Roquefort Cheese comes from France. Bitto Cheese is made from cow and goat milk; Roquefort Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Bitto Cheese similar to Roquefort Cheese?

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

Can I substitute Bitto Cheese for Roquefort Cheese?

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

Does Bitto Cheese taste like Roquefort Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Roquefort Cheese is mild to strong.

What is Bitto Cheese made of?

Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.

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, Bitto Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Roquefort Cheese is moist, very creamy.