All Comparisons

Roquefort Cheese vs Paneer 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.

Paneer Cheese

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

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). Paneer is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Paneer Cheese is made with cow or buffalo milk that is typically other.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Paneer's texture can be described as "semisoft, crumbly".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma".

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 . Paneer Cheese has a color of white , comes in rectangles, immersed in chilled water and has an aging period of fresh .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.

Roquefort Cheese Paneer Cheese
Country of Origin France
Specific Origin Roquefort-sur-Soulzon, south of France Northern India, Pakistan
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's or buffalo's milk
Milk Treatment Raw Boiled
Texture Moist, very creamy Semisoft, crumbly
Flavor Mild to strong Mild, slightly milky
Aroma Very little aroma
Colors Blue-veined White
Forms Wheels, wrapped in impermeable foil Rectangles, immersed in chilled water
Age Minimum of 90 days, average of 5 months Fresh
Rennet Type Animal Vinegar, lemon juice, yogurt, or buttermilk