All Comparisons

Roquefort Cheese vs Soft-Ripened Cheese

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). Soft-Ripened is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of .

Flavor and Aroma

Roquefort Cheese has a mild to strong 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 .

Rind and Rennet Type

Roquefort Cheese uses animal rennet.

Roquefort Cheese Soft-Ripened Cheese
Country of Origin France
Specific Origin Roquefort-sur-Soulzon, south of France Varied, with many coming from France.
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk
Milk Treatment Raw
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Texture Moist, very creamy
Flavor Mild to strong
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal