Chimay Cheese vs Roquefort Cheese
Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
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 Chimay Cheese and Roquefort Cheese?
- Origin: Chimay Cheese (Belgium), Roquefort Cheese (France)
- Milk treatment: Chimay Cheese (pasteurized), Roquefort Cheese (unpasteurized)
- Texture: Chimay Cheese (soft to hard depending on variety, creamy), Roquefort Cheese (Moist, very creamy)
- Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Roquefort Cheese (none)
- Aging: Chimay Cheese (2 weeks to 6 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Chimay Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | Baileux, Hainaut, Belgium | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | — | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft to hard depending on variety, creamy | Moist, very creamy |
| Rind | Washed, some varieties covered with a fine white bloom | None |
| Aging | 2 weeks to 6 months | Minimum of 90 days, average of 5 months |
| Taste | Slightly bitter from the beer hops, nutty in aged versions | Mild to strong |
Taste Comparison: Does Chimay Cheese Taste Like Roquefort Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Roquefort Cheese brings mild to strong character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Chimay Cheese at 2 weeks to 6 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Chimay Cheese for Roquefort Cheese?
Chimay Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for moist, very creamy. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Roquefort Cheese brings mild to strong notes.
Which Is Better, Chimay Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Roquefort Cheese fits dishes calling for mild to strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Chimay Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Chimay Cheese originates in Belgium, while Roquefort Cheese comes from France. Aging also differs: Chimay Cheese is typically aged 2 weeks to 6 months, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Chimay Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chimay Cheese for Roquefort Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chimay Cheese taste like Roquefort Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Roquefort Cheese is mild to strong.
What is Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
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, Chimay Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Roquefort Cheese is moist, very creamy.