Monte Veronese Cheese vs Roquefort Cheese

Q: Is Monte Veronese Cheese the same as Roquefort Cheese?

No. Monte Veronese Cheese and Roquefort Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Monte Veronese Cheese for Roquefort Cheese?

In most recipes you can swap Monte Veronese Cheese for Roquefort Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Monte Veronese Cheese or Roquefort Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Monte Veronese Cheese

Roquefort Cheese

Monte Veronese Cheese is a soft (young), compact (aged) cow-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Monte Veronese Cheese?

Monte Veronese is a cow's milk cheese from the Lessini Mountains in the northern province of Verona. It is made in two versions: a fresh one from whole milk, and a harder aged one called d'allevo, made from semi-skimmed milk.

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 Monte Veronese Cheese and Roquefort Cheese?

Origin: Monte Veronese Cheese (Italy), Roquefort Cheese (France)
Milk type: Monte Veronese Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
Texture: Monte Veronese Cheese (Soft (young), Compact (aged)), Roquefort Cheese (Moist, very creamy)
Rind: Monte Veronese Cheese (Unique marking), Roquefort Cheese (none)
Aging: Monte Veronese Cheese (Young for whole milk, 6 months to over 2 years for d’allevo), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Monte Veronese Cheese (Sweet (young), Intense and tangy (aged)), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Monte Veronese Cheese	Roquefort Cheese
Country of Origin	Italy	France
Specific Origin	North Of Verona And East Of Lake Garda	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Unpasteurized	Unpasteurized
Texture	Soft (young), Compact (aged)	Moist, very creamy
Rind	Unique marking	None
Aging	Young for whole milk, 6 months to over 2 years for d’allevo	Minimum of 90 days, average of 5 months
Taste	Sweet (young), Intense and tangy (aged)	Mild to strong

Taste Comparison: Does Monte Veronese Cheese Taste Like Roquefort Cheese?

Monte Veronese Cheese reads as sweet (young), intense and tangy (aged), while Roquefort Cheese brings mild to strong character. On the nose, Monte Veronese Cheese offers fragrant with age, contrasted with Roquefort Cheese's sweet. More specifically, Monte Veronese Cheese shows sweet flavor full of character from prized pastures for young; more intense and tangy for aged, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Monte Veronese Cheese at young for whole milk, 6 months to over 2 years for d’allevo develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Monte Veronese Cheese for Roquefort Cheese?

Monte Veronese Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft (young), compact (aged) bite and body where the recipe calls for moist, very creamy. Flavor-wise, Monte Veronese Cheese reads as sweet (young), intense and tangy (aged) while Roquefort Cheese brings mild to strong notes.

Which Is Better, Monte Veronese Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft (young), compact (aged) cheese, go with Monte Veronese Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Monte Veronese Cheese suits recipes that want sweet (young), intense and tangy (aged) 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 Monte Veronese Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Monte Veronese Cheese originates in Italy, while Roquefort Cheese comes from France. Monte Veronese Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Monte Veronese Cheese is typically aged young for whole milk, 6 months to over 2 years for d’allevo, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Monte Veronese Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Monte Veronese Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Monte Veronese Cheese taste like Roquefort Cheese?

Monte Veronese Cheese reads as sweet (young), intense and tangy (aged), while Roquefort Cheese is mild to strong. Aromas also diverge. Monte Veronese Cheese leans fragrant with age, and Roquefort Cheese is closer to sweet.

What is Monte Veronese Cheese made of?

Monte Veronese Cheese is made from cow milk (unpasteurized). It's typically aged young for whole milk, 6 months to over 2 years for d’allevo. 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, Monte Veronese Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monte Veronese Cheese is soft (young), compact (aged), while Roquefort Cheese is moist, very creamy.