Pannerone Cheese vs Roquefort Cheese

Q: Is Pannerone Cheese the same as Roquefort Cheese?

No. Pannerone Cheese and Roquefort Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pannerone Cheese for Roquefort Cheese?

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

Q: Which should I choose, Pannerone 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.

Pannerone Cheese is a soft, semi-soft, artisan cow-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Pannerone Cheese?

Pannerone is an unsalted raw cow's milk cheese from the lowlands of Lombardy, made from whole milk with large doses of rennet. It is known for a taste that starts sweet and turns bitter, and for the missing salt that puzzles first-time eaters.

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 Pannerone Cheese and Roquefort Cheese?

Origin: Pannerone Cheese (Italy), Roquefort Cheese (France)
Milk type: Pannerone Cheese (cow's milk), Roquefort Cheese (sheep's milk)
Texture: Pannerone Cheese (soft, semi-soft, artisan), Roquefort Cheese (Moist, very creamy)
Rind: Pannerone Cheese (natural), Roquefort Cheese (none)
Aging: Pannerone Cheese (about 60 days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Pannerone Cheese (bitter, buttery, smooth, sweet), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Pannerone Cheese	Roquefort Cheese
Country of Origin	Italy	France
Specific Origin	Lodi	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Unpasteurized	Unpasteurized
Texture	Soft, semi-soft, artisan	Moist, very creamy
Rind	Natural	None
Aging	About 60 days	Minimum of 90 days, average of 5 months
Taste	Bitter, buttery, smooth, sweet	Mild to strong

Taste Comparison: Does Pannerone Cheese Taste Like Roquefort Cheese?

Pannerone Cheese reads as bitter, buttery, smooth, sweet, while Roquefort Cheese brings mild to strong character. On the nose, Pannerone Cheese offers rich, contrasted with Roquefort Cheese's sweet. More specifically, Pannerone Cheese shows sweet and smooth at first, quickly turning bitterish, with an unusual absence of salt, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Pannerone Cheese at about 60 days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Pannerone Cheese for Roquefort Cheese?

Pannerone Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, semi-soft, artisan bite and body where the recipe calls for moist, very creamy. Flavor-wise, Pannerone Cheese reads as bitter, buttery, smooth, sweet while Roquefort Cheese brings mild to strong notes.

Which Is Better, Pannerone Cheese or Roquefort Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pannerone Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Pannerone Cheese originates in Italy, while Roquefort Cheese comes from France. Pannerone Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Pannerone Cheese is typically aged about 60 days, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Pannerone Cheese similar to Roquefort Cheese?

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

Can I substitute Pannerone Cheese for Roquefort Cheese?

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

Does Pannerone Cheese taste like Roquefort Cheese?

Pannerone Cheese reads as bitter, buttery, smooth, sweet, while Roquefort Cheese is mild to strong. Aromas also diverge. Pannerone Cheese leans rich, and Roquefort Cheese is closer to sweet.

What is Pannerone Cheese made of?

Pannerone Cheese is made from cow milk (unpasteurized). It's typically aged about 60 days. It originates in Italy.

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, Pannerone Cheese or Roquefort Cheese?

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