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Feta Cheese vs Roquefort Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). 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

Feta Cheese can be made out of milk from sheep's milk, or blend with goat's and is typically pasteurized, sometimes raw during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 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

Feta 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.

Feta Cheese Roquefort Cheese
Country of Origin Greece France
Specific Origin Throughout Greece Roquefort-sur-Soulzon, south of France
Certification PDO (2002) PDO (1996), AOC (1925)
Milk Type Sheep's Milk, or blend with Goat's Sheep’s milk
Milk Treatment Pasteurized, sometimes raw Raw
Moisture Content High
Rind None
Texture Soft, white, aged in brine Moist, very creamy
Flavor Sharp to mild Mild to strong
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer. Buttercream smooth to salty and sharp
Colors White Blue-veined
Forms Blocks submerged in brine, barrels Wheels, wrapped in impermeable foil
Age 2 months to longer Minimum of 90 days, average of 5 months
Rennet Type Animal