Feta Cheese vs Roquefort Cheese

Q: Is Feta Cheese the same as Roquefort Cheese?

No. Feta Cheese and Roquefort Cheese are distinct cheeses from Greece and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Feta Cheese for Roquefort Cheese?

In most recipes you can swap Feta Cheese for Roquefort Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Feta Cheese or Roquefort Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Feta Cheese

Roquefort Cheese

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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 Feta Cheese and Roquefort Cheese?

Origin: Feta Cheese (Greece), Roquefort Cheese (France)
Milk type: Feta Cheese (goat's and sheep's milk), Roquefort Cheese (sheep's milk)
Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Roquefort Cheese (unpasteurized)
Texture: Feta Cheese (Soft, white, aged in brine), Roquefort Cheese (Moist, very creamy)
Rind: Feta Cheese (None), Roquefort Cheese (none)
Aging: Feta Cheese (2 months to longer), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Feta Cheese (Sharp to mild), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Feta Cheese	Roquefort Cheese
Country of Origin	Greece	France
Specific Origin	Mainland Greece And Lesbos Prefecture	Roquefort-Sur-Soulzon, South Of France
Milk Type	Goat's and sheep's milk	Sheep's milk
Milk Treatment	Pasteurized, sometimes raw	Unpasteurized
Texture	Soft, white, aged in brine	Moist, very creamy
Rind	None	None
Aging	2 months to longer	Minimum of 90 days, average of 5 months
Taste	Sharp to mild	Mild to strong

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

	Feta Cheese	Roquefort Cheese
Pairs well with	Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto and more	Bordeaux, Barleywine, Beaujolais, Madeira, Port

Taste Comparison: Does Feta Cheese Taste Like Roquefort Cheese?

Feta Cheese reads as sharp to mild, while Roquefort Cheese brings mild to strong character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Roquefort Cheese's sweet. More specifically, Feta Cheese shows 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., while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Feta Cheese for Roquefort Cheese?

Feta Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for moist, very creamy. Flavor-wise, Feta Cheese reads as sharp to mild while Roquefort Cheese brings mild to strong notes.

Which Is Better, Feta Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

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Frequently Asked Questions

Is Feta Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Roquefort Cheese comes from France. Feta Cheese is made from goat and sheep milk; Roquefort Cheese uses sheep. Aging also differs: Feta Cheese is typically aged 2 months to longer, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Feta Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Feta Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Feta Cheese taste like Roquefort Cheese?

Feta Cheese reads as sharp to mild, while Roquefort Cheese is mild to strong. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Roquefort Cheese is closer to sweet.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

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, Feta Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Roquefort Cheese is moist, very creamy.