All Comparisons

Roquefort Cheese vs Cheddar Cheese

Roquefort Cheese

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

Cheddar, 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


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 raw. Cheddar Cheese is made with cow, goat, sheep, or buffalo 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 . Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. 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) .

Roquefort Cheese Cheddar Cheese
Country of Origin France United Kingdom
Specific Origin Roquefort-sur-Soulzon, south of France Southwest (Somerset, Gloucester)
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Raw Raw, Thermized, Pasteurized
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind 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 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