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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
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 that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Roquefort Cheese uses animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Roquefort is ranked #22 out of 996 types based on community views.
Pairing Comparison
| Blue | Roquefort | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Bordeaux |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Blue and Roquefort pages.
Side-by-Side Comparison Table
| Blue Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow, Sheep, Goat | Sheep's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Moist, very creamy |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild to strong |
| Aroma | Strong, Pungent, Earthy, Funky | Sweet |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Blue-veined |
| Forms | Wheel, Block, Wedge, Crumbles | Wheels, wrapped in impermeable foil |
| Age | Typically aged 2-6 months | Minimum of 90 days, average of 5 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
