Feta Cheese vs 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

Ranking

Feta is ranked #30 out of 376 types.

Roquefort is ranked #19 out of 376 types.

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 or sheep milk that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically raw.

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".

Flavor and Aroma

Feta Cheese has a sharp to mild flavor. Roquefort Cheese has a mild to strong flavor.

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.

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 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
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

Compare Feta Cheese to Other Cheeses

Compare Roquefort Cheese to Other Cheeses