Roquefort Cheese vs Cheddar Cheese
Roquefort Cheese
Cheddar Cheese
In this article, we’ll explore the answers to the most common questions about Roquefort Cheese and Cheddar Cheese, including:
- "What is the difference between Roquefort Cheese and Cheddar Cheese?"
- "Is Roquefort Cheese and Cheddar Cheese the same?"
- "How does Roquefort Cheese compare to Cheddar Cheese cheese?"
- "How does the taste of Roquefort Cheese compare to Cheddar Cheese?"
- "Is Roquefort Cheese or Cheddar Cheese better?"
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.
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Comparing the Two Cheeses
Ranking
Roquefort is ranked #19 out of 866 types based on community views.
Cheddar is ranked #1 out of 866 types based on community views.
Country of Origin
Roquefort Cheese comes from France. Cheddar Cheese originated from England.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Cheddar is not a protected cheese.
Milk Type and Treatment
Roquefort Cheese is made with sheep milk that is typically unpasteurized. Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized.
Composition and Texture
Roquefort's texture can be described as "moist, very creamy". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of none. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
Flavor and Aroma
Roquefort Cheese has a mild to strong flavor. Roquefort's aroma can be described as "sweet". Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".
Appearance and Aging
Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .
Rind and Rennet Type
Roquefort Cheese uses animal rennet. Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Side-by-Side Comparison Table
Roquefort Cheese | Cheddar Cheese | |
---|---|---|
Country of Origin | France | England |
Specific Origin | Roquefort-Sur-Soulzon, South Of France | Southwest (Somerset, Gloucester) |
Certification | PDO (1996), AOC (1925) | None |
Milk Type | Sheep's milk | Cow's milk |
Milk Treatment | Unpasteurized | Raw, Thermized, Pasteurized |
Fat Content | None | At least 50% fat in dry matter |
Moisture Content | None | Up to 39% |
Rind | None | Varies (natural, cloth, wax, plastic) |
Texture | Moist, very creamy | Varies (rubbery to friable and crystalline) |
Flavor | Mild to strong | Mild to sharp, buttery to brothy and savory |
Aroma | Sweet | Varies |
Colors | Blue-veined | Natural or dyed orange |
Forms | Wheels, wrapped in impermeable foil | Tiny truckles to 650-pound blocks |
Age | Minimum of 90 days, average of 5 months | A few months to several years |
Rennet Type | Animal | None |
Which One Should You Choose?
If you prefer a moist, very creamy cheese, go for Roquefort. But if you enjoy a varies (rubbery to friable and crystalline) consistency, Cheddar might be the better pick. Roquefort has a mild to strong flavor, making it great for various dishes. Meanwhile, Cheddar offers a mild to sharp, buttery to brothy and savory profile, ideal for different meals.