Herve Cheese vs Roquefort Cheese

Herve Cheese is a soft cow-milk cheese from Belgium, while Roquefort Cheese is semi-soft, creamy, blue-veined and made from sheep milk, originating in France.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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 Herve Cheese and Roquefort Cheese?

• Origin: Herve Cheese (Belgium), Roquefort Cheese (France)
• Milk type: Herve Cheese (Cow's milk), Roquefort Cheese (Sheep's milk)
• Milk treatment: Herve Cheese (raw), Roquefort Cheese (unpasteurized)
• Texture: Herve Cheese (Soft), Roquefort Cheese (Semi-soft, creamy, blue-veined)
• Rind: Herve Cheese (washed), Roquefort Cheese (none)
• Aging: Herve Cheese (about 3 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Herve Cheese (smooth, spicy), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Roquefort Cheese?

Herve Cheese reads as smooth, spicy, while Roquefort Cheese brings mild to strong character. On the nose, Herve Cheese offers pungent, strong, contrasted with Roquefort Cheese's sweet. More specifically, Herve Cheese shows sweet when young, spicy with age, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Herve Cheese for Roquefort Cheese?

Herve Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft, creamy, blue-veined. Flavor-wise, Herve Cheese reads as smooth, spicy while Roquefort Cheese brings mild to strong notes.

Which Is Better, Herve Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Herve Cheese. For a semi-soft, creamy, blue-veined profile, Roquefort Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Herve Cheese the same as Roquefort Cheese?

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

Is Herve Cheese similar to Roquefort Cheese?

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

Can I substitute Herve Cheese for Roquefort Cheese?

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

Does Herve Cheese taste like Roquefort Cheese?

Herve Cheese reads as smooth, spicy, while Roquefort Cheese is mild to strong. Aromas also diverge. Herve Cheese leans pungent, strong, and Roquefort Cheese is closer to sweet.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

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, Herve Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, while Roquefort Cheese is semi-soft, creamy, blue-veined.