Blue Cheese vs Roquefort Cheese
Blue Cheese
Roquefort Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 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 Blue Cheese and Roquefort Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Roquefort Cheese (sheep's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Roquefort Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Roquefort Cheese (Moist, very creamy)
- Rind: Blue Cheese (Natural), Roquefort Cheese (none)
- Aging: Blue Cheese (Typically aged 2-6 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Blue Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow, Sheep, Goat | Sheep's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Moist, very creamy |
| Rind | Natural | None |
| Aging | Typically aged 2-6 months | Minimum of 90 days, average of 5 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild to strong |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Blue Cheese | Roquefort Cheese | |
|---|---|---|
| Pairs well with | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb and more | Bordeaux, Barleywine, Beaujolais, Madeira, Port |
Taste Comparison: Does Blue Cheese Taste Like Roquefort Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roquefort Cheese brings mild to strong character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Roquefort Cheese's sweet. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Blue Cheese for Roquefort Cheese?
Blue Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Roquefort Cheese brings mild to strong notes.
Which Is Better, Blue Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Roquefort Cheese fits dishes calling for mild to strong.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Blue Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Roquefort Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roquefort Cheese is mild to strong. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Roquefort Cheese is closer to sweet.
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 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, Blue Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Roquefort Cheese is moist, very creamy.