Buxton Blue Cheese vs Roquefort Cheese
Buxton Blue Cheese is a soft, blue-veined cow-milk cheese from England and United Kingdom, while Roquefort Cheese is semi-soft, creamy, blue-veined and made from sheep milk, originating in France.
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What Is Buxton Blue Cheese?
Buxton Blue is an English blue cheese made from cow's milk, a close relative of Blue Stilton. It carries PDO status and can only be made in and around Buxton, using milk from Derbyshire, Nottinghamshire or Staffordshire.
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 Buxton Blue Cheese and Roquefort Cheese?
- Origin: Buxton Blue Cheese (England and United Kingdom), Roquefort Cheese (France)
- Milk type: Buxton Blue Cheese (Cow's milk), Roquefort Cheese (Sheep's milk)
- Texture: Buxton Blue Cheese (Soft, blue-veined), Roquefort Cheese (Semi-soft, creamy, blue-veined)
- Rind: Buxton Blue Cheese (natural), Roquefort Cheese (none)
- Taste: Buxton Blue Cheese (tangy), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Buxton Blue Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | England And United Kingdom | France |
| Specific Origin | Buxton, Derbyshire | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft, blue-veined | Semi-soft, creamy, blue-veined |
| Rind | Natural | None |
| Aging | — | Minimum of 90 days, average of 5 months |
| Taste | Tangy | Mild to strong |
Taste Comparison: Does Buxton Blue Cheese Taste Like Roquefort Cheese?
Buxton Blue Cheese reads as tangy, while Roquefort Cheese brings mild to strong character.
Can You Substitute Buxton Blue Cheese for Roquefort Cheese?
Buxton Blue Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, blue-veined bite and body where the recipe calls for semi-soft, creamy, blue-veined. Flavor-wise, Buxton Blue Cheese reads as tangy while Roquefort Cheese brings mild to strong notes.
Which Is Better, Buxton Blue Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Buxton Blue Cheese. For a semi-soft, creamy, blue-veined profile, Roquefort Cheese is the better fit. Flavor-wise, Buxton Blue Cheese suits recipes that want tangy notes, while Roquefort Cheese fits dishes calling for mild to strong.
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Frequently Asked Questions
Is Buxton Blue Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Buxton Blue Cheese originates in England and United Kingdom, while Roquefort Cheese comes from France. Buxton Blue Cheese is made from cow milk; Roquefort Cheese uses sheep.
Is Buxton Blue Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Buxton Blue Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Buxton Blue Cheese taste like Roquefort Cheese?
Buxton Blue Cheese reads as tangy, while Roquefort Cheese is mild to strong.
What is Buxton Blue Cheese made of?
Buxton Blue Cheese is made from cow milk. It originates in England and United Kingdom.
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, Buxton Blue Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Buxton Blue Cheese is soft, blue-veined, while Roquefort Cheese is semi-soft, creamy, blue-veined.