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Maasdam Cheese vs Roquefort Cheese
Maasdam Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Maasdam Cheese and Roquefort Cheese, including:
- "What is the difference between Maasdam Cheese and Roquefort Cheese?"
- "Is Maasdam Cheese and Roquefort Cheese the same?"
- "How does Maasdam Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Maasdam Cheese compare to Roquefort Cheese?"
- "Is Maasdam Cheese or Roquefort Cheese better?"
Maasdam Cheese Overview
Maasdam cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its distinctive flavor and appearance in just a few weeks.
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
Maasdam Cheese comes from Netherlands. 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. Maasdam is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Maasdam Cheese is made with cow milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Maasdam's texture can be described as "semi-hard". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Maasdam Cheese has a nutty, sweet taste. Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Maasdam Cheese's appearance is colored pale yellow . 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
Roquefort Cheese uses animal rennet.
Ranking
Maasdam is ranked #36 out of 996 types based on community views. Roquefort is ranked #18 out of 996 types based on community views.
Pairing Comparison
| Maasdam | 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 Maasdam and Roquefort pages.
Side-by-Side Comparison Table
| Maasdam Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Netherlands | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semi-hard | Moist, very creamy |
| Taste | Nutty, sweet | Mild to strong |
| Aroma | Not Specified | Sweet |
| Colors | Pale yellow | Blue-veined |
| Forms | Not Specified | Wheels, wrapped in impermeable foil |
| Age | Not Specified | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a semi-hard cheese, go for Maasdam. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Maasdam has a nutty, sweet taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
