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 |