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Halloumi Cheese vs Roquefort Cheese
Halloumi Cheese
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
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, and sheep milk. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Halloumi's texture can be described as "semihard". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
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.
Ranking
Halloumi is ranked #100 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Halloumi | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Halloumi and Roquefort pages.
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 | Cow's, goat's and sheep's milk | Sheep's milk |
| Milk Treatment | Not Specified | Unpasteurized |
| Rind | No rind | Not Specified |
| Texture | Semihard | Moist, very creamy |
| Taste | Mild, salty | Mild to strong |
| Aroma | Strong | Sweet |
| Colors | White to light yellow | Blue-veined |
| Forms | Not Specified | Wheels, wrapped in impermeable foil |
| Age | 40 days | Minimum of 90 days, average of 5 months |
| Rennet Type | Animal | Animal |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
