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Mozzarella Cheese vs Roquefort Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. 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

Mozzarella Cheese can be made out of milk from cow's 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

Mozzarella Cheese's composition reveals that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Mozzarella Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. It has an aroma of mild. 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

Mozzarella Cheese's appearance can be described by its color, which is white, and it is available in balls, blocks, shredded. This variety is aged eaten fresh. 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

Mozzarella Cheese's rind is described as none, and it uses calf's or microbial rennet rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Mozzarella Cheese Roquefort Cheese
Country of Origin Italy France
Specific Origin Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's Sheep’s milk
Milk Treatment Pasteurized Raw
Fat Content Varies
Moisture Content High
Rind None
Texture Soft, creamy Moist, very creamy
Flavor Mild, milky Mild to strong
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Buttercream smooth to salty and sharp
Aroma Mild
Colors White Blue-veined
Forms Balls, blocks, shredded Wheels, wrapped in impermeable foil
Age Eaten fresh Minimum of 90 days, average of 5 months
Rennet Type Calf's or microbial rennet Animal