Niolo Cheese vs Roquefort Cheese

Niolo Cheese is a soft goat or sheep-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Niolo Cheese?

Niolo is a Corsican sheep's or goat's milk cheese made only in the Niolo region, the high valley of the Golo. It is a flat square tomme with a washed ivory rind and a sticky paste that runs from mild to sharp or strong after 3 to 4 months in a damp cellar.

What Is Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Niolo Cheese and Roquefort Cheese?

• Milk type: Niolo Cheese (goat's or sheep's milk), Roquefort Cheese (sheep's milk)
• Texture: Niolo Cheese (soft), Roquefort Cheese (Moist, very creamy)
• Rind: Niolo Cheese (washed), Roquefort Cheese (none)
• Aging: Niolo Cheese (3 to 4 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Niolo Cheese (mild, sharp or strong depending on aging), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Niolo Cheese Taste Like Roquefort Cheese?

Niolo Cheese reads as mild, sharp or strong depending on aging, while Roquefort Cheese brings mild to strong character. On the nose, Niolo Cheese offers strong, contrasted with Roquefort Cheese's sweet. More specifically, Niolo Cheese shows animal and spicy notes from damp cellar aging, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Niolo Cheese at 3 to 4 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Niolo Cheese for Roquefort Cheese?

Niolo Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for moist, very creamy. Flavor-wise, Niolo Cheese reads as mild, sharp or strong depending on aging while Roquefort Cheese brings mild to strong notes.

Which Is Better, Niolo Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Niolo Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Niolo Cheese suits recipes that want mild, sharp or strong depending on aging notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Niolo Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Niolo Cheese is made from goat or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Niolo Cheese is typically aged 3 to 4 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Niolo Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Niolo Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Niolo Cheese taste like Roquefort Cheese?

Niolo Cheese reads as mild, sharp or strong depending on aging, while Roquefort Cheese is mild to strong. Aromas also diverge. Niolo Cheese leans strong, and Roquefort Cheese is closer to sweet.

What is Niolo Cheese made of?

Niolo Cheese is made from goat or sheep milk. It's typically aged 3 to 4 months. It originates in France.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Niolo Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Niolo Cheese is soft, while Roquefort Cheese is moist, very creamy.