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Feta Cheese vs Roquefort Cheese
Feta Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Roquefort Cheese, including:
- "What is the difference between Feta Cheese and Roquefort Cheese?"
- "Is Feta Cheese and Roquefort Cheese the same?"
- "How does Feta Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Feta Cheese compare to Roquefort Cheese?"
- "Is Feta Cheese or Roquefort Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Roquefort Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . Roquefort Cheese has a color of 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 . Roquefort Cheese uses animal rennet.
Ranking
Feta is ranked #33 out of 996 types based on community views. Roquefort is ranked #21 out of 996 types based on community views.
Pairing Comparison
| Feta | Roquefort | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | Bordeaux |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Feta and Roquefort pages.
Side-by-Side Comparison Table
| 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 | Goat's and sheep's milk | Sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Unpasteurized |
| Moisture Content | High | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft, white, aged in brine | Moist, very creamy |
| Taste | Sharp to mild | Mild to strong |
| Aroma | Nutty, strong | Sweet |
| 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 | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
