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Parmigiano Reggiano Cheese vs Roquefort Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Parmigiano Reggiano Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Parmigiano Reggiano Cheese's composition reveals that it has a fat content of minimum 32% . The texture is described as grainy, flaky. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Parmigiano Reggiano Cheese's flavor profile is characterized by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. It has an aroma of mild, milky. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Parmigiano Reggiano Cheese's appearance can be described by its color, which is straw or light straw, and it is available in cylindrical, slightly convex sides. This variety is aged 12 to 36 months. Similarly, Roquefort Cheese features a color that is 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

Parmigiano Reggiano Cheese's rind is described as hard, and it uses calf rennet rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Parmigiano Reggiano Cheese Roquefort Cheese
Country of Origin Italy France
Specific Origin Emilia-Romagna region Roquefort-sur-Soulzon, south of France
Certification PDO (1996) PDO (1996), AOC (1925)
Milk Type Cow's milk Sheep’s milk
Milk Treatment Raw Raw
Fat Content Minimum 32%
Rind Hard
Texture Grainy, flaky Moist, very creamy
Flavor Umami Mild to strong
Flavor Notes Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty Buttercream smooth to salty and sharp
Aroma Mild, Milky
Colors Straw or light straw Blue-veined
Forms Cylindrical, slightly convex sides Wheels, wrapped in impermeable foil
Age 12 to 36 months Minimum of 90 days, average of 5 months
Rennet Type Calf rennet Animal