All Comparisons

Roquefort Cheese vs Emmental 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.

Emmental Cheese

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

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.

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