Brousse du Rove Cheese vs Roquefort Cheese

Brousse du Rove Cheese is a soft, artisan cow or goat-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Brousse du Rove Cheese?

Brousse du Rove is a goat cheese from Le Rove, near Marseille in the Bouches-du-Rhône. It is made from whole milk of Rove goats, set with vinegar, shaped into small cones, and has carried an Appellation d'origine contrôlée since 2018.

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 Brousse du Rove Cheese and Roquefort Cheese?

• Milk type: Brousse du Rove Cheese (goat's milk (Rove breed), sometimes cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Brousse du Rove Cheese (pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Brousse du Rove Cheese (soft, artisan), Roquefort Cheese (Moist, very creamy)
• Taste: Brousse du Rove Cheese (mild, sweet), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Brousse du Rove Cheese Taste Like Roquefort Cheese?

Brousse du Rove Cheese reads as mild, sweet, while Roquefort Cheese brings mild to strong character. On the nose, Brousse du Rove Cheese offers milky, contrasted with Roquefort Cheese's sweet.

Can You Substitute Brousse du Rove Cheese for Roquefort Cheese?

Brousse du Rove Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for moist, very creamy. Flavor-wise, Brousse du Rove Cheese reads as mild, sweet while Roquefort Cheese brings mild to strong notes.

Which Is Better, Brousse du Rove Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Brousse du Rove Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Brousse du Rove Cheese suits recipes that want mild, sweet notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Brousse du Rove Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Brousse du Rove Cheese is made from cow or goat milk; Roquefort Cheese uses sheep.

Is Brousse du Rove Cheese similar to Roquefort Cheese?

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

Can I substitute Brousse du Rove Cheese for Roquefort Cheese?

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

Does Brousse du Rove Cheese taste like Roquefort Cheese?

Brousse du Rove Cheese reads as mild, sweet, while Roquefort Cheese is mild to strong. Aromas also diverge. Brousse du Rove Cheese leans milky, and Roquefort Cheese is closer to sweet.

What is Brousse du Rove Cheese made of?

Brousse du Rove Cheese is made from cow or goat milk (pasteurized), using none, set with spirit vinegar rennet. 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, Brousse du Rove Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brousse du Rove Cheese is soft, artisan, while Roquefort Cheese is moist, very creamy.