All Comparisons

Mozzarella Cheese vs Roquefort Cheese

Mozzarella Cheese

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

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

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 milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically raw.

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".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Roquefort Cheese has a mild to strong flavor.

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.

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
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
Random Icon
RANDOM