All Comparisons

Roquefort Cheese vs Parmigiano Reggiano 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.

Parmigiano Reggiano Cheese

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

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). Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

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

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 . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.

Roquefort Cheese Parmigiano Reggiano Cheese
Country of Origin France Italy
Specific Origin Roquefort-sur-Soulzon, south of France Emilia-Romagna region
Certification PDO (1996), AOC (1925) PDO (1996)
Milk Type Sheep’s milk Cow's milk
Milk Treatment Raw Raw
Fat Content Minimum 32%
Rind Hard
Texture Moist, very creamy Grainy, flaky
Flavor Mild to strong Umami
Aroma Mild, Milky
Colors Blue-veined Straw or light straw
Forms Wheels, wrapped in impermeable foil Cylindrical, slightly convex sides
Age Minimum of 90 days, average of 5 months 12 to 36 months
Rennet Type Animal Calf rennet