Rollot Cheese vs Roquefort Cheese

Rollot Cheese is a semi-soft cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

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 Rollot Cheese and Roquefort Cheese?

• Milk type: Rollot Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Texture: Rollot Cheese (semi-soft), Roquefort Cheese (Moist, very creamy)
• Rind: Rollot Cheese (washed), Roquefort Cheese (none)
• Aging: Rollot Cheese (3 to 6 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Rollot Cheese (salty, spicy, strong), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Rollot Cheese Taste Like Roquefort Cheese?

Rollot Cheese reads as salty, spicy, strong, while Roquefort Cheese brings mild to strong character. On the nose, Rollot Cheese offers fruity, yeasty, contrasted with Roquefort Cheese's sweet. More specifically, Rollot Cheese shows lightly salted and tangy, with fruity and spicy notes after longer ripening, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Rollot Cheese at 3 to 6 weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Rollot Cheese for Roquefort Cheese?

Rollot Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for moist, very creamy. Flavor-wise, Rollot Cheese reads as salty, spicy, strong while Roquefort Cheese brings mild to strong notes.

Which Is Better, Rollot Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Rollot Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Rollot Cheese suits recipes that want salty, spicy, strong notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Rollot Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Rollot Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Rollot Cheese is typically aged 3 to 6 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Rollot Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Rollot Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Rollot Cheese taste like Roquefort Cheese?

Rollot Cheese reads as salty, spicy, strong, while Roquefort Cheese is mild to strong. Aromas also diverge. Rollot Cheese leans fruity, yeasty, and Roquefort Cheese is closer to sweet.

What is Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

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, Rollot Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rollot Cheese is semi-soft, while Roquefort Cheese is moist, very creamy.