Montasio Vecchio Cheese vs Roquefort Cheese
Montasio Vecchio Cheese is a semi-firm, artisan cow-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Montasio Vecchio Cheese?
Montasio Vecchio is a semi-firm, artisan cheese made from unpasteurized cow's milk in the regions of Friuli Venezia Giulia and Veneto, Italy. This cheese has a natural rind and is known for its sharp flavor and strong aroma. As it ages, it develops a rich, savory taste that can be enjoyed on its own or as a flavorful addition to various dishes. Its texture is firm yet slightly crumbly, making it suitable for grating over pasta or salads. Montasio Vecchio is an excellent choice for those who appreciate bold, aged cheeses.
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 Montasio Vecchio Cheese and Roquefort Cheese?
- Origin: Montasio Vecchio Cheese (Italy), Roquefort Cheese (France)
- Milk type: Montasio Vecchio Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Texture: Montasio Vecchio Cheese (semi-firm, artisan), Roquefort Cheese (Moist, very creamy)
- Rind: Montasio Vecchio Cheese (natural), Roquefort Cheese (none)
- Taste: Montasio Vecchio Cheese (sharp), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Montasio Vecchio Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Friuli Venezia Giulia And Veneto | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Semi-firm, artisan | Moist, very creamy |
| Rind | Natural | None |
| Aging | — | Minimum of 90 days, average of 5 months |
| Taste | Sharp | Mild to strong |
Taste Comparison: Does Montasio Vecchio Cheese Taste Like Roquefort Cheese?
Montasio Vecchio Cheese reads as sharp, while Roquefort Cheese brings mild to strong character. On the nose, Montasio Vecchio Cheese offers strong, contrasted with Roquefort Cheese's sweet.
Can You Substitute Montasio Vecchio Cheese for Roquefort Cheese?
Montasio Vecchio Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-firm, artisan bite and body where the recipe calls for moist, very creamy. Flavor-wise, Montasio Vecchio Cheese reads as sharp while Roquefort Cheese brings mild to strong notes.
Which Is Better, Montasio Vecchio Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm, artisan cheese, go with Montasio Vecchio Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Montasio Vecchio Cheese suits recipes that want sharp notes, while Roquefort Cheese fits dishes calling for mild to strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Montasio Vecchio Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Montasio Vecchio Cheese originates in Italy, while Roquefort Cheese comes from France. Montasio Vecchio Cheese is made from cow milk; Roquefort Cheese uses sheep.
Is Montasio Vecchio Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Vecchio Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Vecchio Cheese taste like Roquefort Cheese?
Montasio Vecchio Cheese reads as sharp, while Roquefort Cheese is mild to strong. Aromas also diverge. Montasio Vecchio Cheese leans strong, and Roquefort Cheese is closer to sweet.
What is Montasio Vecchio Cheese made of?
Montasio Vecchio Cheese is made from cow milk (unpasteurized). It originates in Italy.
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, Montasio Vecchio Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Vecchio Cheese is semi-firm, artisan, while Roquefort Cheese is moist, very creamy.