All Comparisons

Roquefort Cheese vs Gruyère 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.

Gruyère Cheese

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.

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). Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Gruyère Cheese is made with cow milk that is typically raw.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of . Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

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 . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Roquefort Cheese Gruyère Cheese
Country of Origin France Switzerland
Specific Origin Roquefort-sur-Soulzon, south of France Switzerland, specifically the Gruyère region.
Certification PDO (1996), AOC (1925) AOP (2007)
Milk Type Sheep’s milk Cow’s milk
Milk Treatment Raw Raw
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Rind Natural, orangy
Texture Moist, very creamy Dense, moister
Flavor Mild to strong Nutty, complex
Aroma Earthy, fruity, possibly barnyardy
Colors Blue-veined Varies
Forms Wheels, wrapped in impermeable foil Cylindrical
Age Minimum of 90 days, average of 5 months 5 months to 24+
Rennet Type Animal Animal