All Comparisons

Roquefort Cheese vs Mozzarella 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.

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

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). Mozzarella is not a protected cheese.

Milk Type and Treatment

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

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Mozzarella Cheese has a fat content of varies and a moisture content of . Mozzarella's texture can be described as "soft, creamy".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild".

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 . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.

Roquefort Cheese Mozzarella Cheese
Country of Origin France Italy
Specific Origin Roquefort-sur-Soulzon, south of France
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's
Milk Treatment Raw Pasteurized
Fat Content Varies
Moisture Content High
Rind None
Texture Moist, very creamy Soft, creamy
Flavor Mild to strong Mild, milky
Aroma Mild
Colors Blue-veined White
Forms Wheels, wrapped in impermeable foil Balls, blocks, shredded
Age Minimum of 90 days, average of 5 months Eaten fresh
Rennet Type Animal Calf's or microbial rennet