Graviera Naxou Cheese vs Roquefort Cheese

Q: Is Graviera Naxou Cheese the same as Roquefort Cheese?

No. Graviera Naxou 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 Graviera Naxou Cheese for Roquefort Cheese?

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

Q: Does Graviera Naxou Cheese taste like Roquefort Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Graviera Naxou 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.

Graviera Naxou Cheese

Roquefort Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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 Graviera Naxou Cheese and Roquefort Cheese?

Origin: Graviera Naxou Cheese (Greece), Roquefort Cheese (France)
Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Roquefort Cheese (sheep's milk)
Milk treatment: Graviera Naxou Cheese (pasteurized), Roquefort Cheese (unpasteurized)
Texture: Graviera Naxou Cheese (Elastic), Roquefort Cheese (Moist, very creamy)
Rind: Graviera Naxou Cheese (Smear rind), Roquefort Cheese (none)
Aging: Graviera Naxou Cheese (3 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)

Side-by-Side Comparison

	Graviera Naxou Cheese	Roquefort Cheese
Country of Origin	Greece	France
Specific Origin	Naxos	Roquefort-Sur-Soulzon, South Of France
Milk Type	Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)	Sheep's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Elastic	Moist, very creamy
Rind	Smear rind	None
Aging	3 months	Minimum of 90 days, average of 5 months
Taste	—	Mild to strong

Taste Comparison: Does Graviera Naxou Cheese Taste Like Roquefort Cheese?

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Roquefort Cheese's sweet. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Graviera Naxou Cheese for Roquefort Cheese?

Graviera Naxou Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for moist, very creamy.

Which Is Better, Graviera Naxou Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Graviera Naxou Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Roquefort Cheese comes from France. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Graviera Naxou Cheese similar to Roquefort Cheese?

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

Can I substitute Graviera Naxou Cheese for Roquefort Cheese?

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

Does Graviera Naxou Cheese taste like Roquefort Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. 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, Graviera Naxou Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Roquefort Cheese is moist, very creamy.