Roquefort Cheese vs Emmental Cheese
Roquefort Cheese
Emmental Cheese
In this article, we’ll explore the answers to the most common questions about Roquefort Cheese and Emmental Cheese, including:
- "What is the difference between Roquefort Cheese and Emmental Cheese?"
- "Is Roquefort Cheese and Emmental Cheese the same?"
- "How does Roquefort Cheese compare to Emmental Cheese cheese?"
- "How does the taste of Roquefort Cheese compare to Emmental Cheese?"
- "Is Roquefort Cheese or Emmental 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.
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
Comparing the Two Cheeses
Ranking
Roquefort is ranked #19 out of 377 types based on community views.
Emmental is ranked #17 out of 377 types based on community views.
Country of Origin
Roquefort Cheese comes from France. Emmental Cheese originated from Switzerland.
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). Emmental Cheese has a PDO (2004).
Milk Type and Treatment
Roquefort Cheese is made with sheep milk that is typically raw. Emmental Cheese is made with cow milk that is typically raw.
Composition and Texture
Roquefort's texture can be described as "moist, very creamy". Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard".
Flavor and Aroma
Roquefort Cheese has a mild to strong flavor. Emmental Cheese has a nutty, sweet 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 . Emmental Cheese has a color of yellow , comes in round loaves and has an aging period of 4 months to over 1 year .
Rind and Rennet Type
Roquefort Cheese uses animal rennet.
Side-by-Side Comparison Table
Roquefort Cheese | Emmental Cheese | |
---|---|---|
Country of Origin | France | Switzerland |
Specific Origin | Roquefort-sur-Soulzon, south of France | Emmental, Canton of Bern |
Certification | PDO (1996), AOC (1925) | PDO (2004) |
Milk Type | Sheep’s milk | Raw Cow's Milk |
Milk Treatment | Raw | Raw |
Fat Content | Minimum of 45% (dry matter) | |
Texture | Moist, very creamy | Hard or medium-hard |
Flavor | Mild to strong | Nutty, sweet |
Colors | Blue-veined | Yellow |
Forms | Wheels, wrapped in impermeable foil | Round loaves |
Age | Minimum of 90 days, average of 5 months | 4 months to over 1 year |
Rennet Type | Animal |