Go Back

Monterey Jack Cheese vs Roquefort Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Monterey Jack Cheese can be made out of milk from pasteurized cow's milk and is typically pasteurized during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified.. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. Similarly, Roquefort Cheese features a color that is 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's rind is not specified, and it uses animal rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

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
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses. Buttercream smooth to salty and sharp
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