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Blue Cheese vs Roquefort Cheese
Blue Cheese
Roquefort Cheese
In this article, we’ll explore the answers to the most common questions about Blue Cheese and Roquefort Cheese, including:
- "What is the difference between Blue Cheese and Roquefort Cheese?"
- "Is Blue Cheese and Roquefort Cheese the same?"
- "How does Blue Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Blue Cheese compare to Roquefort Cheese?"
- "Is Blue Cheese or Roquefort Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Ranking
Blue is ranked #3 out of 377 types.
Roquefort is ranked #19 out of 377 types.
Country of Origin
Blue Cheese comes from France. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk. Roquefort Cheese is made with sheep milk that is typically raw.
Composition and Texture
Roquefort's texture can be described as "moist, very creamy".
Flavor and Aroma
Roquefort Cheese has a mild to strong flavor.
Appearance and Aging
Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Roquefort Cheese uses animal rennet.
Side-by-Side Comparison Table
| Blue Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Roquefort-sur-Soulzon, south of France | |
| Certification | None | PDO (1996), AOC (1925) |
| Milk Type | Cow, Sheep, Goat | Sheep’s milk |
| Milk Treatment | Raw | |
| Texture | Moist, very creamy | |
| Flavor | Mild to strong | |
| Colors | Blue-veined | |
| Forms | Wheels, wrapped in impermeable foil | |
| Age | Minimum of 90 days, average of 5 months | |
| Rennet Type | Animal |
