Dorset Blue Cheese vs Roquefort Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

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 Dorset Blue Cheese and Roquefort Cheese?

• Milk type: Dorset Blue Cheese (Cow), Roquefort Cheese (sheep's milk)
• Milk treatment: Dorset Blue Cheese (Skimmed), Roquefort Cheese (unpasteurized)
• Texture: Dorset Blue Cheese (Firm), Roquefort Cheese (Moist, very creamy)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Roquefort Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Roquefort Cheese brings mild to strong character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Dorset Blue Cheese for Roquefort Cheese?

Dorset Blue Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for moist, very creamy. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Roquefort Cheese brings mild to strong notes.

Which Is Better, Dorset Blue Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Dorset Blue Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Dorset Blue Cheese similar to Roquefort Cheese?

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

Can I substitute Dorset Blue Cheese for Roquefort Cheese?

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

Does Dorset Blue Cheese taste like Roquefort Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Roquefort Cheese is mild to strong.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

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, Dorset Blue Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Roquefort Cheese is moist, very creamy.