Bleu de Laqueuille Cheese vs Roquefort Cheese
Bleu de Laqueuille Cheese is a soft, blue-veined cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Bleu de Laqueuille Cheese?
Bleu de Laqueuille is a blue-veined cow's milk cheese from the Puy-de-Dome in Auvergne, France. Born at Laqueuille in 1854, it is the ancestor of the region's other blues and comes as 2.5 kg cylinders with an ivory paste marbled blue-green.
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 Bleu de Laqueuille Cheese and Roquefort Cheese?
- Milk type: Bleu de Laqueuille Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Bleu de Laqueuille Cheese (pasteurized), Roquefort Cheese (unpasteurized)
- Texture: Bleu de Laqueuille Cheese (soft, blue-veined), Roquefort Cheese (Moist, very creamy)
- Rind: Bleu de Laqueuille Cheese (natural), Roquefort Cheese (none)
- Aging: Bleu de Laqueuille Cheese (6 weeks minimum), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Bleu de Laqueuille Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Laqueuille | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft, blue-veined | Moist, very creamy |
| Rind | Natural | None |
| Aging | 6 weeks minimum | Minimum of 90 days, average of 5 months |
| Taste | Salty, spicy, tangy | Mild to strong |
Taste Comparison: Does Bleu de Laqueuille Cheese Taste Like Roquefort Cheese?
Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Roquefort Cheese brings mild to strong character. On the nose, Bleu de Laqueuille Cheese offers earthy, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Bleu de Laqueuille Cheese at 6 weeks minimum develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Bleu de Laqueuille Cheese for Roquefort Cheese?
Bleu de Laqueuille Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, blue-veined bite and body where the recipe calls for moist, very creamy. Flavor-wise, Bleu de Laqueuille Cheese reads as salty, spicy, tangy while Roquefort Cheese brings mild to strong notes.
Which Is Better, Bleu de Laqueuille Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Bleu de Laqueuille Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Bleu de Laqueuille Cheese suits recipes that want salty, spicy, tangy 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 Bleu de Laqueuille Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Bleu de Laqueuille Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Bleu de Laqueuille Cheese is typically aged 6 weeks minimum, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Bleu de Laqueuille Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu de Laqueuille Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu de Laqueuille Cheese taste like Roquefort Cheese?
Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Roquefort Cheese is mild to strong. Aromas also diverge. Bleu de Laqueuille Cheese leans earthy, and Roquefort Cheese is closer to sweet.
What is Bleu de Laqueuille Cheese made of?
Bleu de Laqueuille Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks minimum. 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, Bleu de Laqueuille Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu de Laqueuille Cheese is soft, blue-veined, while Roquefort Cheese is moist, very creamy.