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Port Salut Cheese vs Roquefort Cheese
Port Salut Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Port Salut Cheese and Roquefort Cheese, including:
- "What is the difference between Port Salut Cheese and Roquefort Cheese?"
- "Is Port Salut Cheese and Roquefort Cheese the same?"
- "How does Port Salut Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Port Salut Cheese compare to Roquefort Cheese?"
- "Is Port Salut Cheese or Roquefort Cheese better?"
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
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
Port Salut Cheese comes from France. 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. Port Salut is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Port Salut Cheese is made with cow milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Port Salut Cheese has a acidic, mellow taste. Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Port Salut Cheese's appearance is colored pale yellow . 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
Port Salut Cheese's rind is described as washed . Roquefort Cheese uses animal rennet.
Ranking
Port Salut is ranked #115 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Port Salut | 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 Port Salut and Roquefort pages.
Side-by-Side Comparison Table
| Port Salut Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Brittany | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Fat Content | 72.70% | Not Specified |
| Rind | Washed | Not Specified |
| Texture | Semi-soft | Moist, very creamy |
| Taste | Acidic, mellow | Mild to strong |
| Aroma | Not Specified | Sweet |
| Colors | Pale yellow | 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-soft cheese, go for Port Salut. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Port Salut has a acidic, mellow taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
