Livarot Cheese vs Roquefort Cheese

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

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Roquefort Cheese?

• Milk type: Livarot Cheese (Cow's milk), Roquefort Cheese (Sheep's milk)
• Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Roquefort Cheese (unpasteurized)
• Texture: Livarot Cheese (Soft, washed-rind), Roquefort Cheese (Semi-soft, creamy, blue-veined)
• Rind: Livarot Cheese (Sticky, Orangey), Roquefort Cheese (none)
• Aging: Livarot Cheese (21 days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Livarot Cheese (Pungent), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Livarot Cheese Taste Like Roquefort Cheese?

Livarot Cheese reads as pungent, while Roquefort Cheese brings mild to strong character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Roquefort Cheese's sweet. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Livarot Cheese for Roquefort Cheese?

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

Which Is Better, Livarot Cheese or Roquefort Cheese?

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

Frequently Asked Questions

Is Livarot Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Livarot Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Livarot Cheese is typically aged 21 days, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Livarot Cheese similar to Roquefort Cheese?

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

Can I substitute Livarot Cheese for Roquefort Cheese?

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

Does Livarot Cheese taste like Roquefort Cheese?

Livarot Cheese reads as pungent, while Roquefort Cheese is mild to strong. Aromas also diverge. Livarot Cheese leans pungent animalian, and Roquefort Cheese is closer to sweet.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

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, Livarot Cheese or Roquefort Cheese?

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