Roquefort Cheese vs Stichelton Cheese

Roquefort Cheese is a semi-soft, creamy, blue-veined sheep-milk cheese from France, while Stichelton Cheese is semi-hard, creamy, blue-veined and made from cow milk, originating in England, Great Britain and United Kingdom.

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 Stichelton Cheese?

Stichelton is an English blue cheese made in Nottinghamshire from unpasteurised cow's milk and calf rennet. It is made the way Blue Stilton once was, but since Stilton's protected status requires pasteurised milk, it took an older spelling of the village name instead.

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

• Origin: Roquefort Cheese (France), Stichelton Cheese (England, Great Britain and United Kingdom)
• Milk type: Roquefort Cheese (Sheep's milk), Stichelton Cheese (Cow's milk)
• Texture: Roquefort Cheese (Semi-soft, creamy, blue-veined), Stichelton Cheese (Semi-hard, creamy, blue-veined)
• Rind: Roquefort Cheese (none), Stichelton Cheese (Blue)
• Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Stichelton Cheese (Around 12 weeks)
• Taste: Roquefort Cheese (Mild to strong), Stichelton Cheese (Complex)

Side-by-Side Comparison

Taste Comparison: Does Roquefort Cheese Taste Like Stichelton Cheese?

Roquefort Cheese reads as mild to strong, while Stichelton Cheese brings complex character. On the nose, Roquefort Cheese offers sweet, contrasted with Stichelton Cheese's rich. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Stichelton Cheese leans toward rich, creamy, varies by season. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Stichelton Cheese at around 12 weeks.

Can You Substitute Roquefort Cheese for Stichelton Cheese?

Roquefort Cheese can stand in for Stichelton Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, creamy, blue-veined bite and body where the recipe calls for semi-hard, creamy, blue-veined. Flavor-wise, Roquefort Cheese reads as mild to strong while Stichelton Cheese brings complex notes.

Which Is Better, Roquefort Cheese or Stichelton Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, creamy, blue-veined cheese, go with Roquefort Cheese. For a semi-hard, creamy, blue-veined profile, Stichelton Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Stichelton Cheese fits dishes calling for complex.

Frequently Asked Questions

Is Roquefort Cheese the same as Stichelton Cheese?

No, they're distinct cheeses. Roquefort Cheese originates in France, while Stichelton Cheese comes from England, Great Britain and United Kingdom. Roquefort Cheese is made from sheep milk; Stichelton Cheese uses cow. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Stichelton Cheese around 12 weeks.

Is Roquefort Cheese similar to Stichelton Cheese?

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

Can I substitute Roquefort Cheese for Stichelton Cheese?

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

Does Roquefort Cheese taste like Stichelton Cheese?

Roquefort Cheese reads as mild to strong, while Stichelton Cheese is complex. Aromas also diverge. Roquefort Cheese leans sweet, and Stichelton Cheese is closer to rich.

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 Stichelton Cheese made of?

Stichelton Cheese is made from cow milk (unpasteurized), using traditional animal rennet. It's typically aged around 12 weeks. It originates in England, Great Britain and United Kingdom.

Which should I choose, Roquefort Cheese or Stichelton Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is semi-soft, creamy, blue-veined, while Stichelton Cheese is semi-hard, creamy, blue-veined.