Roquefort Cheese vs Soft Cheese

Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.

What Is Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What Is Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

What's the Difference Between Roquefort Cheese and Soft Cheese?

• Milk type: Roquefort Cheese (sheep's milk), Soft Cheese (cow, goat, sheep)
• Texture: Roquefort Cheese (Moist, very creamy), Soft Cheese (spreadable, smooth to runny)
• Rind: Roquefort Cheese (none), Soft Cheese (bloomy white mold rind, or washed)
• Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Soft Cheese (unmatured to about 1 month)
• Taste: Roquefort Cheese (Mild to strong), Soft Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Roquefort Cheese Taste Like Soft Cheese?

Roquefort Cheese reads as mild to strong, while Soft Cheese brings mild character. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Roquefort Cheese for Soft Cheese?

Roquefort Cheese can stand in for Soft Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect moist, very creamy bite and body where the recipe calls for spreadable, smooth to runny. Flavor-wise, Roquefort Cheese reads as mild to strong while Soft Cheese brings mild notes.

Which Is Better, Roquefort Cheese or Soft Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a moist, very creamy cheese, go with Roquefort Cheese. For a spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Roquefort Cheese the same as Soft Cheese?

No, they're distinct cheeses. Roquefort Cheese is made from sheep milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Soft Cheese unmatured to about 1 month.

Is Roquefort Cheese similar to Soft Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Roquefort Cheese for Soft Cheese?

You can, but expect a shift in richness and milk character.

Does Roquefort Cheese taste like Soft Cheese?

Roquefort Cheese reads as mild to strong, while Soft Cheese is mild.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

What is Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

Which should I choose, Roquefort Cheese or Soft Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Soft Cheese is spreadable, smooth to runny.