Butterkase Cheese vs Roquefort Cheese
Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Butterkase Cheese?
Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.
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 Butterkase Cheese and Roquefort Cheese?
- Origin: Butterkase Cheese (Austria and Germany), Roquefort Cheese (France)
- Milk type: Butterkase Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Butterkase Cheese (pasteurized), Roquefort Cheese (unpasteurized)
- Texture: Butterkase Cheese (semi-soft), Roquefort Cheese (Moist, very creamy)
- Rind: Butterkase Cheese (natural), Roquefort Cheese (none)
- Aging: Butterkase Cheese (brief), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Butterkase Cheese (buttery, mild), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Butterkase Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Austria And Germany | France |
| Specific Origin | Germany, Also Wisconsin In The U.S. | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semi-soft | Moist, very creamy |
| Rind | Natural | None |
| Aging | Brief | Minimum of 90 days, average of 5 months |
| Taste | Buttery, mild | Mild to strong |
Taste Comparison: Does Butterkase Cheese Taste Like Roquefort Cheese?
Butterkase Cheese reads as buttery, mild, while Roquefort Cheese brings mild to strong character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Butterkase Cheese at brief develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Butterkase Cheese for Roquefort Cheese?
Butterkase Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for moist, very creamy. Flavor-wise, Butterkase Cheese reads as buttery, mild while Roquefort Cheese brings mild to strong notes.
Which Is Better, Butterkase Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Butterkase Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Roquefort Cheese fits dishes calling for mild to strong.
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Frequently Asked Questions
Is Butterkase Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Roquefort Cheese comes from France. Butterkase Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Butterkase Cheese is typically aged brief, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Butterkase Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Butterkase Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Butterkase Cheese taste like Roquefort Cheese?
Butterkase Cheese reads as buttery, mild, while Roquefort Cheese is mild to strong.
What is Butterkase Cheese made of?
Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.
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, Butterkase Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Butterkase Cheese is semi-soft, while Roquefort Cheese is moist, very creamy.