Cachaille Cheese vs Roquefort Cheese

Cachaille Cheese is a soft goat-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Cachaille Cheese?

Cachaille is a strong Provençal cheese preparation made by fermenting leftover sheep tomme and goat brousse with brandy, white wine and oil. Sold in glass jars, it is spread on bread, and a well-tended pot can keep going for 20 years.

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 Cachaille Cheese and Roquefort Cheese?

• Milk type: Cachaille Cheese (goat's milk), Roquefort Cheese (sheep's milk)
• Texture: Cachaille Cheese (soft), Roquefort Cheese (Moist, very creamy)
• Aging: Cachaille Cheese (2 to 3 months, up to 20 years), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Cachaille Cheese (strong), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Cachaille Cheese Taste Like Roquefort Cheese?

Cachaille Cheese reads as strong, while Roquefort Cheese brings mild to strong character. More specifically, Cachaille Cheese shows sharpened with brandy, white wine, vinegar, onion, garlic, olive oil, salt and pepper, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Cachaille Cheese at 2 to 3 months, up to 20 years develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Cachaille Cheese for Roquefort Cheese?

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

Which Is Better, Cachaille Cheese or Roquefort Cheese?

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

Frequently Asked Questions

Is Cachaille Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Cachaille Cheese is made from goat milk; Roquefort Cheese uses sheep. Aging also differs: Cachaille Cheese is typically aged 2 to 3 months, up to 20 years, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Cachaille Cheese similar to Roquefort Cheese?

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

Can I substitute Cachaille Cheese for Roquefort Cheese?

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

Does Cachaille Cheese taste like Roquefort Cheese?

Cachaille Cheese reads as strong, while Roquefort Cheese is mild to strong.

What is Cachaille Cheese made of?

Cachaille Cheese is made from goat milk. It's typically aged 2 to 3 months, up to 20 years. 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, Cachaille Cheese or Roquefort Cheese?

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