, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Parmesan Cheese vs Roquefort Cheese
Parmesan Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Parmesan Cheese and Roquefort Cheese, including:
- "What is the difference between Parmesan Cheese and Roquefort Cheese?"
- "Is Parmesan Cheese and Roquefort Cheese the same?"
- "How does Parmesan Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Parmesan Cheese compare to Roquefort Cheese?"
- "Is Parmesan Cheese or Roquefort Cheese better?"
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Roquefort Cheese Overview
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
Country of Origin
Parmesan Cheese comes from Italy. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Parmesan is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Parmesan Cheese is made with cow milk that is typically unpasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Parmesan's texture can be described as "hard, artisan". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Parmesan Cheese's appearance is colored straw . 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
Parmesan Cheese's rind is described as natural . Roquefort Cheese uses animal rennet.
Ranking
Parmesan is ranked #43 out of 996 types based on community views. Roquefort is ranked #17 out of 996 types based on community views.
Pairing Comparison
| Parmesan | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | Shrimp | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Parmesan and Roquefort pages.
Side-by-Side Comparison Table
| Parmesan Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Rind | Natural | Not Specified |
| Texture | Hard, artisan | Moist, very creamy |
| Taste | Salty, savory | Mild to strong |
| Aroma | Nutty, strong | Sweet |
| Colors | Straw | Blue-veined |
| Forms | Not Specified | Wheels, wrapped in impermeable foil |
| Age | Not Specified | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a hard, artisan cheese, go for Parmesan. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Parmesan has a salty, savory taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
