Halloumi Cheese vs Roquefort Cheese

In this article, we’ll explore the answers to the most common questions about Halloumi Cheese and Roquefort Cheese, including:

  • "What is the difference between Halloumi Cheese and Roquefort Cheese?"
  • "Is Halloumi Cheese and Roquefort Cheese the same?"
  • "How does Halloumi Cheese compare to Roquefort Cheese cheese?"
  • "How does the taste of Halloumi Cheese compare to Roquefort Cheese?"
  • "Is Halloumi Cheese or Roquefort Cheese better?"

Halloumi Cheese Overview

Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.

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

Halloumi is ranked #146 out of 375 types.

Roquefort is ranked #19 out of 375 types.

Country of Origin

Halloumi Cheese comes from Cyprus. 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. Halloumi Cheese has a PDO (2014). Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Halloumi Cheese is made with cow, goat, or sheep milk. Roquefort Cheese is made with sheep milk that is typically raw.

Composition and Texture

Halloumi's texture can be described as "semihard". Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

Halloumi Cheese has a mild, salty flavor. Roquefort Cheese has a mild to strong flavor.

Appearance and Aging

Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . 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

Halloumi Cheese's rind is described as no rind and uses animal rennet. Roquefort Cheese uses animal rennet.

Side-by-Side Comparison Table

Halloumi Cheese Roquefort Cheese
Country of Origin Cyprus France
Specific Origin Cyprus Roquefort-sur-Soulzon, south of France
Certification PDO (2014) PDO (1996), AOC (1925)
Milk Type Sheep’s milk, Goat’s milk, Cow’s milk (Cow’s milk not alone in Cyprus) Sheep’s milk
Milk Treatment Raw
Rind No rind
Texture Semihard Moist, very creamy
Flavor Mild, salty Mild to strong
Colors White to light yellow Blue-veined
Forms Wheels, wrapped in impermeable foil
Age 40 days Minimum of 90 days, average of 5 months
Rennet Type Animal Animal

Compare Halloumi Cheese to Other Cheeses

Compare Roquefort Cheese to Other Cheeses