Carre de l'Est Cheese vs Roquefort Cheese

Carre de l'Est Cheese is a soft cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Carre de l'Est Cheese?

Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.

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 Carre de l'Est Cheese and Roquefort Cheese?

• Milk type: Carre de l'Est Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Carre de l'Est Cheese (pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Carre de l'Est Cheese (soft), Roquefort Cheese (Moist, very creamy)
• Rind: Carre de l'Est Cheese (washed), Roquefort Cheese (none)
• Aging: Carre de l'Est Cheese (5 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Carre de l'Est Cheese (smokey), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Carre de l'Est Cheese Taste Like Roquefort Cheese?

Carre de l'Est Cheese reads as smokey, while Roquefort Cheese brings mild to strong character. Aging plays into this as well. Carre de l'Est Cheese at 5 weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Carre de l'Est Cheese for Roquefort Cheese?

Carre de l'Est 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, Carre de l'Est Cheese reads as smokey while Roquefort Cheese brings mild to strong notes.

Which Is Better, Carre de l'Est 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 Carre de l'Est Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Carre de l'Est Cheese suits recipes that want smokey notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Carre de l'Est Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Carre de l'Est Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Carre de l'Est Cheese is typically aged 5 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Carre de l'Est Cheese similar to Roquefort Cheese?

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

Can I substitute Carre de l'Est Cheese for Roquefort Cheese?

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

Does Carre de l'Est Cheese taste like Roquefort Cheese?

Carre de l'Est Cheese reads as smokey, while Roquefort Cheese is mild to strong.

What is Carre de l'Est Cheese made of?

Carre de l'Est Cheese is made from cow milk (pasteurized). It's typically aged 5 weeks. 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, Carre de l'Est Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Carre de l'Est Cheese is soft, while Roquefort Cheese is moist, very creamy.