Ossolano Cheese vs Roquefort Cheese

Q: Is Ossolano Cheese the same as Roquefort Cheese?

No. Ossolano Cheese and Roquefort Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ossolano Cheese for Roquefort Cheese?

In most recipes you can swap Ossolano Cheese for Roquefort Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ossolano Cheese or Roquefort Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ossolano Cheese is a firm and springy with small, irregular eyes cow-milk cheese, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Ossolano Cheese?

Ossolano is an Italian PDO cow's milk cheese from the Ossola valley in Piedmont, made year round in small mountain dairies and ripened at least 60 days. It comes as plain Ossolano or as Ossolano d'Alpe, made in summer on pastures above 1,400 m.

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 Ossolano Cheese and Roquefort Cheese?

Milk type: Ossolano Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
Milk treatment: Ossolano Cheese (Whole milk from two to four successive milkings), Roquefort Cheese (unpasteurized)
Texture: Ossolano Cheese (Firm and springy with small, irregular eyes), Roquefort Cheese (Moist, very creamy)
Rind: Ossolano Cheese (Smooth, regular, straw yellow, darkens with age), Roquefort Cheese (none)
Aging: Ossolano Cheese (Minimum 60 days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Ossolano Cheese (Harmonious and delicate, becomes more intense with age), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Ossolano Cheese	Roquefort Cheese
Country of Origin	—	France
Specific Origin	Ossola Valley, Piedmont Region	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Whole milk from two to four successive milkings	Unpasteurized
Texture	Firm and springy with small, irregular eyes	Moist, very creamy
Rind	Smooth, regular, straw yellow, darkens with age	None
Aging	Minimum 60 days	Minimum of 90 days, average of 5 months
Taste	Harmonious and delicate, becomes more intense with age	Mild to strong

Taste Comparison: Does Ossolano Cheese Taste Like Roquefort Cheese?

Ossolano Cheese reads as harmonious and delicate, becomes more intense with age, while Roquefort Cheese brings mild to strong character. On the nose, Ossolano Cheese offers delicate but intense, floral notes, hints of nuts, contrasted with Roquefort Cheese's sweet. More specifically, Ossolano Cheese shows floral notes, hints of nuts, buttery diacetyl taste, ripe and dried fruit, vanilla, dog-roses, alpine flowers, spiciness, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Ossolano Cheese at minimum 60 days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Ossolano Cheese for Roquefort Cheese?

Ossolano Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm and springy with small, irregular eyes bite and body where the recipe calls for moist, very creamy. Flavor-wise, Ossolano Cheese reads as harmonious and delicate, becomes more intense with age while Roquefort Cheese brings mild to strong notes.

Which Is Better, Ossolano Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and springy with small, irregular eyes cheese, go with Ossolano Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Ossolano Cheese suits recipes that want harmonious and delicate, becomes more intense with age notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

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Frequently Asked Questions

Is Ossolano Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Ossolano Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Ossolano Cheese is typically aged minimum 60 days, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Ossolano Cheese similar to Roquefort Cheese?

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

Can I substitute Ossolano Cheese for Roquefort Cheese?

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

Does Ossolano Cheese taste like Roquefort Cheese?

Ossolano Cheese reads as harmonious and delicate, becomes more intense with age, while Roquefort Cheese is mild to strong. Aromas also diverge. Ossolano Cheese leans delicate but intense, floral notes, hints of nuts, and Roquefort Cheese is closer to sweet.

What is Ossolano Cheese made of?

Ossolano Cheese is made from cow milk (whole milk from two to four successive milkings). It's typically aged minimum 60 days.

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, Ossolano Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ossolano Cheese is firm and springy with small, irregular eyes, while Roquefort Cheese is moist, very creamy.