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 is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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 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)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Roquefort Cheese (none)
• 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. More specifically, Dorset Blue Cheese shows piquant like other blue cheeses, not excessively strong, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. 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.