All Comparisons

Roquefort Cheese vs Feta 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.

Feta Cheese

Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

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). Feta Cheese has a PDO (2002).

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Feta Cheese has a sharp to mild 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 . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .

Rind and Rennet Type

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

Roquefort Cheese Feta Cheese
Country of Origin France Greece
Specific Origin Roquefort-sur-Soulzon, south of France Throughout Greece
Certification PDO (1996), AOC (1925) PDO (2002)
Milk Type Sheep’s milk Sheep's Milk, or blend with Goat's
Milk Treatment Raw Pasteurized, sometimes raw
Moisture Content High
Rind None
Texture Moist, very creamy Soft, white, aged in brine
Flavor Mild to strong Sharp to mild
Colors Blue-veined White
Forms Wheels, wrapped in impermeable foil Blocks submerged in brine, barrels
Age Minimum of 90 days, average of 5 months 2 months to longer
Rennet Type Animal