Monastery Cheeses vs Roquefort Cheese
Monastery Cheeses is a soft, semi-soft, brined cow-milk cheese from Belgium, Canada, France, Switzerland and United States, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What Is Roquefort Cheese?
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.
What's the Difference Between Monastery Cheeses and Roquefort Cheese?
- Origin: Monastery Cheeses (Belgium, Canada, France, Switzerland and United States), Roquefort Cheese (France)
- Milk type: Monastery Cheeses (cow's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Monastery Cheeses (pasteurized or unpasteurized), Roquefort Cheese (unpasteurized)
- Texture: Monastery Cheeses (soft, semi-soft, brined), Roquefort Cheese (Moist, very creamy)
- Taste: Monastery Cheeses (mild, pungent), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Monastery Cheeses | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Belgium, Canada, France, Switzerland And United States | France |
| Specific Origin | — | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Unpasteurized |
| Texture | Soft, semi-soft, brined | Moist, very creamy |
| Rind | Washed | — |
| Aging | — | Minimum of 90 days, average of 5 months |
| Taste | Mild, pungent | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Monastery Cheeses | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
Which would you pick?
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Where to buy Monastery Cheeses and Roquefort Cheese
Monastery Cheeses
Roquefort Cheese
Taste Comparison: Does Monastery Cheeses Taste Like Roquefort Cheese?
Monastery Cheeses reads as mild, pungent, while Roquefort Cheese brings mild to strong character. On the nose, Monastery Cheeses offers pungent, strong, contrasted with Roquefort Cheese's sweet.
Can You Substitute Monastery Cheeses for Roquefort Cheese?
Monastery Cheeses can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, semi-soft, brined bite and body where the recipe calls for moist, very creamy. Flavor-wise, Monastery Cheeses reads as mild, pungent while Roquefort Cheese brings mild to strong notes.
Which Is Better, Monastery Cheeses or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-soft, brined cheese, go with Monastery Cheeses. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Monastery Cheeses suits recipes that want mild, pungent notes, while Roquefort Cheese fits dishes calling for mild to strong.
Frequently Asked Questions
Is Monastery Cheeses the same as Roquefort Cheese?
No, they're distinct cheeses. Monastery Cheeses originates in Belgium, Canada, France, Switzerland and United States, while Roquefort Cheese comes from France. Monastery Cheeses is made from cow milk; Roquefort Cheese uses sheep.
Is Monastery Cheeses similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Monastery Cheeses for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Monastery Cheeses taste like Roquefort Cheese?
Monastery Cheeses reads as mild, pungent, while Roquefort Cheese is mild to strong. Aromas also diverge. Monastery Cheeses leans pungent, strong, and Roquefort Cheese is closer to sweet.
What is Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
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, Monastery Cheeses or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monastery Cheeses is soft, semi-soft, brined, while Roquefort Cheese is moist, very creamy.
See full profiles: Monastery Cheeses and Roquefort Cheese.