Parmesan Cheese vs Roquefort Cheese

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

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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 Parmesan Cheese and Roquefort Cheese?

• Origin: Parmesan Cheese (Italy), Roquefort Cheese (France)
• Milk type: Parmesan Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Texture: Parmesan Cheese (hard, artisan), Roquefort Cheese (Moist, very creamy)
• Rind: Parmesan Cheese (natural), Roquefort Cheese (none)
• Aging: Parmesan Cheese (minimum 12 months, average 2 years), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Parmesan Cheese (salty, savory), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Roquefort Cheese?

Parmesan Cheese reads as salty, savory, while Roquefort Cheese brings mild to strong character. On the nose, Parmesan Cheese offers nutty, strong, contrasted with Roquefort Cheese's sweet. More specifically, Parmesan Cheese shows sharp, salty, savory, strong umami, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Parmesan Cheese at minimum 12 months, average 2 years develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Parmesan Cheese for Roquefort Cheese?

Parmesan Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for moist, very creamy. Flavor-wise, Parmesan Cheese reads as salty, savory while Roquefort Cheese brings mild to strong notes.

Which Is Better, Parmesan Cheese or Roquefort Cheese?

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

Frequently Asked Questions

Is Parmesan Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Parmesan Cheese originates in Italy, while Roquefort Cheese comes from France. Parmesan Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Parmesan Cheese is typically aged minimum 12 months, average 2 years, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Parmesan Cheese similar to Roquefort Cheese?

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

Can I substitute Parmesan Cheese for Roquefort Cheese?

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

Does Parmesan Cheese taste like Roquefort Cheese?

Parmesan Cheese reads as salty, savory, while Roquefort Cheese is mild to strong. Aromas also diverge. Parmesan Cheese leans nutty, strong, and Roquefort Cheese is closer to sweet.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. 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, Parmesan Cheese or Roquefort Cheese?

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