All Comparisons

Roquefort Cheese vs Monterey Jack 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.

Monterey Jack Cheese

Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.

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). Monterey Jack is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Monterey Jack Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of . Monterey Jack's texture can be described as "mild to firm".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Monterey Jack Cheese has a mild to full-flavored 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 . Monterey Jack Cheese has a color of cream to golden and has an aging period of six weeks to ten months .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Monterey Jack Cheese uses animal rennet.

Roquefort Cheese Monterey Jack Cheese
Country of Origin France United States
Specific Origin Roquefort-sur-Soulzon, south of France Monterey County, California
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Pasteurized cow's milk
Milk Treatment Raw Pasteurized
Fat Content Not less than 50% on a dry basis
Moisture Content Not more than 44%
Texture Moist, very creamy Mild to firm
Flavor Mild to strong Mild to full-flavored
Colors Blue-veined Cream to golden
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months Six weeks to ten months
Rennet Type Animal Animal