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Edam Cheese vs Roquefort Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. 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

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

Composition and Texture

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

Edam Cheese's rind is described as smooth, waxed, and it uses an unspecified type rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Edam Cheese Roquefort Cheese
Country of Origin Netherlands France
Specific Origin North of Holland Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's Milk Sheep’s milk
Milk Treatment Mostly pasteurized Raw
Rind Smooth, waxed
Texture Rubber-textured to crystalline Moist, very creamy
Flavor Sweet, milky, nutty, buttery Mild to strong
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Buttercream smooth to salty and sharp
Colors Red Blue-veined
Forms Round Wheels, wrapped in impermeable foil
Age 3 months to longer Minimum of 90 days, average of 5 months
Rennet Type Animal