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Emmental Cheese vs Roquefort Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). 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

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

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Emmental Cheese Roquefort Cheese
Country of Origin Switzerland France
Specific Origin Emmental, Canton of Bern Roquefort-sur-Soulzon, south of France
Certification PDO (2004) PDO (1996), AOC (1925)
Milk Type Raw Cow's Milk Sheep’s milk
Milk Treatment Raw Raw
Fat Content Minimum of 45% (dry matter)
Texture Hard or medium-hard Moist, very creamy
Flavor Nutty, sweet Mild to strong
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Buttercream smooth to salty and sharp
Colors Yellow Blue-veined
Forms Round loaves Wheels, wrapped in impermeable foil
Age 4 months to over 1 year Minimum of 90 days, average of 5 months
Rennet Type Animal