Mahón-Menorca Cheese vs Roquefort Cheese

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

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

Mahón-Menorca Cheese Overview

Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.

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

Mahón-Menorca is ranked #221 out of 375 types.

Roquefort is ranked #18 out of 375 types.

Country of Origin

Mahón-Menorca Cheese comes from Spain. 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. Mahón-Menorca Cheese has a PDO (1985). Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Roquefort Cheese is made with sheep milk that is typically raw.

Composition and Texture

Mahón-Menorca's texture can be described as "firm". Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery". Roquefort Cheese has a mild to strong flavor.

Appearance and Aging

Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . 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

Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet. Roquefort Cheese uses animal rennet.

Side-by-Side Comparison Table

Mahón-Menorca Cheese Roquefort Cheese
Country of Origin Spain France
Specific Origin Menorca, Balearic Islands Roquefort-sur-Soulzon, south of France
Certification PDO (1985) PDO (1996), AOC (1925)
Milk Type Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) Sheep’s milk
Milk Treatment Raw or any authorized preservation technology Raw
Rind Characteristic orangish
Texture Firm Moist, very creamy
Flavor Salty and spicy Mild to strong
Aroma Lactic, buttery
Colors Ivory-yellow to orangey or brownish gray Blue-veined
Forms Parallelepiped shape Wheels, wrapped in impermeable foil
Age Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months Minimum of 90 days, average of 5 months
Rennet Type Vegetable (Cynara cardunculus) Animal

Compare Mahón-Menorca Cheese to Other Cheeses

Compare Roquefort Cheese to Other Cheeses