All Comparisons

Roquefort Cheese vs Colby 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.

Colby Cheese

Colby is an American cheese that originated in Colby, Wisconsin. It is similar to cheddar but is softer, moister, and milder in flavor. Colby is made from cow's milk and has a slightly elastic texture with a creamy, mild flavor that makes it popular in cheeseburgers and sandwiches.

Comparing the Two Cheeses

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). Colby is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Colby Cheese is made with unknown milk that is typically pasteurized.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Colby Cheese has a fat content of ~31–32% (total weight basis) and a moisture content of . Colby's texture can be described as "slightly curdy, softer".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Colby Cheese has a mild, milky flavor.

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 . Colby Cheese has a color of orange , comes in longhorn, minihorn, blocks, shreds, colby jack and has an aging period of < 3 months .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Colby Cheese's rind is described as none .

Roquefort Cheese Colby Cheese
Country of Origin France United States
Specific Origin Roquefort-sur-Soulzon, south of France Colby, Wisconsin
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Whole Milk
Milk Treatment Raw Pasteurized
Fat Content ~31–32% (total weight basis)
Moisture Content 40%
Rind None
Texture Moist, very creamy Slightly curdy, softer
Flavor Mild to strong Mild, milky
Colors Blue-veined Orange
Forms Wheels, wrapped in impermeable foil Longhorn, minihorn, blocks, shreds, Colby Jack
Age Minimum of 90 days, average of 5 months < 3 months
Rennet Type Animal