Blue Cheese vs Rollot Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Rollot Cheese is semi-soft and made from cow milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

What's the Difference Between Blue Cheese and Rollot Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Rollot Cheese (cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Rollot Cheese (semi-soft)
• Rind: Blue Cheese (Natural), Rollot Cheese (washed)
• Aging: Blue Cheese (Typically aged 2-6 months), Rollot Cheese (3 to 6 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Rollot Cheese (salty, spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Rollot Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Rollot Cheese brings salty, spicy, strong character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Rollot Cheese's fruity, yeasty. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Rollot Cheese at 3 to 6 weeks.

Can You Substitute Blue Cheese for Rollot Cheese?

Blue Cheese can stand in for Rollot Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-soft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Rollot Cheese brings salty, spicy, strong notes.

Which Is Better, Blue Cheese or Rollot Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-soft profile, Rollot Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.

Frequently Asked Questions

Is Blue Cheese the same as Rollot Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Rollot Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Rollot Cheese 3 to 6 weeks.

Is Blue Cheese similar to Rollot Cheese?

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

Can I substitute Blue Cheese for Rollot Cheese?

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

Does Blue Cheese taste like Rollot Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Rollot Cheese is closer to fruity, yeasty.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

Which should I choose, Blue Cheese or Rollot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Rollot Cheese is semi-soft.