Cantal / Fourme de Cantal Cheese vs Roquefort Cheese
Cantal / Fourme de Cantal Cheese is a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cow-milk cheese, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Cantal / Fourme de Cantal Cheese?
Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in
What Is Roquefort Cheese?
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.
What's the Difference Between Cantal / Fourme de Cantal Cheese and Roquefort Cheese?
- Milk type: Cantal / Fourme de Cantal Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Cantal / Fourme de Cantal Cheese (Raw or heat-treated), Roquefort Cheese (unpasteurized)
- Texture: Cantal / Fourme de Cantal Cheese (Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses), Roquefort Cheese (Moist, very creamy)
- Aging: Cantal / Fourme de Cantal Cheese ("Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days)), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Cantal / Fourme de Cantal Cheese (Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Cantal / Fourme de Cantal Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Department Of Cantal And Parts Of Aveyron, Corrèze, Haute-Loire, And Puy-De-Dôme | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw or heat-treated | Unpasteurized |
| Texture | Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses | Moist, very creamy |
| Rind | Dry crust | — |
| Aging | "Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days) | Minimum of 90 days, average of 5 months |
| Taste | Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Cantal / Fourme de Cantal Cheese | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
Which would you pick?
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Where to buy Cantal / Fourme de Cantal Cheese and Roquefort Cheese
Cantal / Fourme de Cantal Cheese
Roquefort Cheese
Taste Comparison: Does Cantal / Fourme de Cantal Cheese Taste Like Roquefort Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Roquefort Cheese brings mild to strong character. More specifically, Cantal / Fourme de Cantal Cheese shows milky, slightly acidic, fruity, intense, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Cantal / Fourme de Cantal Cheese at "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days) develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Cantal / Fourme de Cantal Cheese for Roquefort Cheese?
Cantal / Fourme de Cantal Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses bite and body where the recipe calls for moist, very creamy. Flavor-wise, Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting while Roquefort Cheese brings mild to strong notes.
Which Is Better, Cantal / Fourme de Cantal Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cheese, go with Cantal / Fourme de Cantal Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Cantal / Fourme de Cantal Cheese suits recipes that want milky, slightly acidic at the beginning, becoming fruity, intense, and lasting notes, while Roquefort Cheese fits dishes calling for mild to strong.
Frequently Asked Questions
Is Cantal / Fourme de Cantal Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Cantal / Fourme de Cantal Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Cantal / Fourme de Cantal Cheese is typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days), Roquefort Cheese minimum of 90 days, average of 5 months.
Is Cantal / Fourme de Cantal Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cantal / Fourme de Cantal Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Cantal / Fourme de Cantal Cheese taste like Roquefort Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Roquefort Cheese is mild to strong.
What is Cantal / Fourme de Cantal Cheese made of?
Cantal / Fourme de Cantal Cheese is made from cow milk (raw or heat-treated), using added rennet. It's typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
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, Cantal / Fourme de Cantal Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cantal / Fourme de Cantal Cheese is hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses, while Roquefort Cheese is moist, very creamy.
See full profiles: Cantal / Fourme de Cantal Cheese and Roquefort Cheese.