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Colby Cheese vs Roquefort Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. Similarly, Roquefort Cheese features a color that is 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

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Colby Cheese Roquefort Cheese
Country of Origin United States France
Specific Origin Colby, Wisconsin Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Whole Milk Sheep’s milk
Milk Treatment Pasteurized Raw
Fat Content ~31–32% (total weight basis)
Moisture Content 40%
Rind None
Texture Slightly curdy, softer Moist, very creamy
Flavor Mild, milky Mild to strong
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Buttercream smooth to salty and sharp
Colors Orange Blue-veined
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Wheels, wrapped in impermeable foil
Age < 3 months Minimum of 90 days, average of 5 months
Rennet Type Animal