Monterey Jack Cheese vs Roquefort Cheese
In this article, we’ll explore the answers to the most common questions about Monterey Jack Cheese and Roquefort Cheese, including:
- "What is the difference between Monterey Jack Cheese and Roquefort Cheese?"
- "Is Monterey Jack Cheese and Roquefort Cheese the same?"
- "How does Monterey Jack Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Monterey Jack Cheese compare to Roquefort Cheese?"
- "Is Monterey Jack Cheese or Roquefort Cheese better?"
Monterey Jack Cheese Overview
Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.
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
Monterey Jack is ranked #20 out of 375 types.
Roquefort is ranked #18 out of 375 types.
Country of Origin
Monterey Jack Cheese comes from United States. 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. Monterey Jack is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Monterey Jack Cheese is made with cow milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically raw.
Composition and Texture
Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. Monterey Jack's texture can be described as "mild to firm". Roquefort's texture can be described as "moist, very creamy".
Flavor and Aroma
Monterey Jack Cheese has a mild to full-flavored flavor. Roquefort Cheese has a mild to strong flavor.
Appearance and Aging
Monterey Jack Cheese's appearance is colored cream to golden and is aged six weeks to ten 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
Monterey Jack Cheese uses animal rennet. Roquefort Cheese uses animal rennet.
Side-by-Side Comparison Table
Monterey Jack Cheese | Roquefort Cheese | |
---|---|---|
Country of Origin | United States | France |
Specific Origin | Monterey County, California | Roquefort-sur-Soulzon, south of France |
Certification | None | PDO (1996), AOC (1925) |
Milk Type | Pasteurized cow's milk | Sheep’s milk |
Milk Treatment | Pasteurized | Raw |
Fat Content | Not less than 50% on a dry basis | |
Moisture Content | Not more than 44% | |
Texture | Mild to firm | Moist, very creamy |
Flavor | Mild to full-flavored | Mild to strong |
Colors | Cream to golden | Blue-veined |
Forms | Wheels, wrapped in impermeable foil | |
Age | Six weeks to ten months | Minimum of 90 days, average of 5 months |
Rennet Type | Animal | Animal |