Pule Cheese vs Roquefort Cheese
Pule Cheese is a artisan cheese from Serbia, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
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 Pule Cheese and Roquefort Cheese?
- Origin: Pule Cheese (Serbia), Roquefort Cheese (France)
- Milk type: Pule Cheese (donkey's milk), Roquefort Cheese (sheep's milk)
- Texture: Pule Cheese (artisan), Roquefort Cheese (Moist, very creamy)
- Taste: Pule Cheese (nutty and earthy), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Pule Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Serbia | France |
| Specific Origin | Zasavica | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Donkey's milk | Sheep's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Artisan | Moist, very creamy |
| Rind | — | None |
| Aging | — | Minimum of 90 days, average of 5 months |
| Taste | Nutty and earthy | Mild to strong |
Taste Comparison: Does Pule Cheese Taste Like Roquefort Cheese?
Pule Cheese reads as nutty and earthy, while Roquefort Cheese brings mild to strong character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Roquefort Cheese leans toward buttercream smooth to salty and sharp.
Can You Substitute Pule Cheese for Roquefort Cheese?
Pule Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for moist, very creamy. Flavor-wise, Pule Cheese reads as nutty and earthy while Roquefort Cheese brings mild to strong notes.
Which Is Better, Pule Cheese or Roquefort Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Roquefort Cheese fits dishes calling for mild to strong.
Which is your favorite?
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Frequently Asked Questions
Is Pule Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Roquefort Cheese comes from France.
Is Pule Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Roquefort Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Roquefort Cheese?
Pule Cheese reads as nutty and earthy, while Roquefort Cheese is mild to strong.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
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, Pule Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Roquefort Cheese is moist, very creamy.