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Mozzarella Cheese vs Roquefort Cheese
Mozzarella Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Mozzarella Cheese and Roquefort Cheese, including:
- "What is the difference between Mozzarella Cheese and Roquefort Cheese?"
- "Is Mozzarella Cheese and Roquefort Cheese the same?"
- "How does Mozzarella Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Mozzarella Cheese compare to Roquefort Cheese?"
- "Is Mozzarella Cheese or Roquefort Cheese better?"
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
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
Country of Origin
Mozzarella Cheese comes from Italy. 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. Mozzarella is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . 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
Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Roquefort Cheese uses animal rennet.
Ranking
Mozzarella is ranked #41 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Mozzarella | Roquefort | |
|---|---|---|
| Best Pairings | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna | Bordeaux |
| Other Good Pairings | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Mozzarella and Roquefort pages.
Side-by-Side Comparison Table
| Mozzarella Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Fat Content | Varies | Not Specified |
| Moisture Content | High | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft, creamy | Moist, very creamy |
| Taste | Mild, milky | Mild to strong |
| Aroma | Mild | Sweet |
| 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 |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Mozzarella. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Mozzarella has a mild, milky taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
