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Caciotta Cheese vs Roquefort Cheese
Caciotta Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Caciotta Cheese and Roquefort Cheese, including:
- "What is the difference between Caciotta Cheese and Roquefort Cheese?"
- "Is Caciotta Cheese and Roquefort Cheese the same?"
- "How does Caciotta Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Caciotta Cheese compare to Roquefort Cheese?"
- "Is Caciotta Cheese or Roquefort Cheese better?"
Caciotta Cheese Overview
Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Caciotta Cheese comes from Italy. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Caciotta is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Caciotta Cheese is made with cow, goat, sheep, or buffalo milk. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Caciotta's texture can be described as "semi-soft, artisan". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Caciotta Cheese has a mild taste. Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Roquefort Cheese uses animal rennet.
Ranking
Caciotta is ranked #80 out of 996 types based on community views. Roquefort is ranked #17 out of 996 types based on community views.
Pairing Comparison
| Caciotta | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Caciotta and Roquefort pages.
Side-by-Side Comparison Table
| Caciotta Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Sheep's milk |
| Milk Treatment | Not Specified | Unpasteurized |
| Texture | Semi-soft, artisan | Moist, very creamy |
| Taste | Mild | Mild to strong |
| Aroma | Not Specified | Sweet |
| Colors | Not Specified | Blue-veined |
| Forms | Not Specified | Wheels, wrapped in impermeable foil |
| Age | Not Specified | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a semi-soft, artisan cheese, go for Caciotta. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Caciotta has a mild taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
