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Pepato Cheese vs Roquefort Cheese
Pepato Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Pepato Cheese and Roquefort Cheese, including:
- "What is the difference between Pepato Cheese and Roquefort Cheese?"
- "Is Pepato Cheese and Roquefort Cheese the same?"
- "How does Pepato Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Pepato Cheese compare to Roquefort Cheese?"
- "Is Pepato Cheese or Roquefort Cheese better?"
Pepato Cheese Overview
Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.
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
Pepato 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. Pepato is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Pepato Cheese is made with sheep milk that is typically unpasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Pepato's texture can be described as "semi-hard, artisan". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Pepato 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
Pepato Cheese's rind is described as natural . Roquefort Cheese uses animal rennet.
Ranking
Pepato is ranked #188 out of 996 types based on community views. Roquefort is ranked #17 out of 996 types based on community views.
Pairing Comparison
| Pepato | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Pepato and Roquefort pages.
Side-by-Side Comparison Table
| Pepato 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 | Sheep's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Rind | Natural | Not Specified |
| Texture | Semi-hard, artisan | Moist, very creamy |
| Taste | Salty, spicy | Mild to strong |
| Aroma | Spicy | 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 semi-hard, artisan cheese, go for Pepato. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Pepato has a salty, spicy taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
