Roquefort Cheese vs Stilton Cheese

Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

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

• Origin: Roquefort Cheese (France), Stilton Cheese (England)
• Milk type: Roquefort Cheese (sheep's milk), Stilton Cheese (cow's milk)
• Milk treatment: Roquefort Cheese (unpasteurized), Stilton Cheese (pasteurized)
• Texture: Roquefort Cheese (Moist, very creamy), Stilton Cheese (hard, blue-veined)
• Rind: Roquefort Cheese (none), Stilton Cheese (natural)
• Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Stilton Cheese (9 to 12 weeks)
• Taste: Roquefort Cheese (Mild to strong), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Roquefort Cheese Taste Like Stilton Cheese?

Roquefort Cheese reads as mild to strong, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Stilton Cheese at 9 to 12 weeks.

Can You Substitute Roquefort Cheese for Stilton Cheese?

Roquefort Cheese can stand in for Stilton 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 hard, blue-veined. Flavor-wise, Roquefort Cheese reads as mild to strong while Stilton Cheese brings spicy, strong notes.

Which Is Better, Roquefort Cheese or Stilton 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 hard, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Stilton Cheese fits dishes calling for spicy, strong.

Frequently Asked Questions

Is Roquefort Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Roquefort Cheese originates in France, while Stilton Cheese comes from England. Roquefort Cheese is made from sheep milk; Stilton Cheese uses cow. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Stilton Cheese 9 to 12 weeks.

Is Roquefort Cheese similar to Stilton Cheese?

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

Can I substitute Roquefort Cheese for Stilton Cheese?

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

Does Roquefort Cheese taste like Stilton Cheese?

Roquefort Cheese reads as mild to strong, while Stilton Cheese is spicy, strong.

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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

Which should I choose, Roquefort Cheese or Stilton Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Stilton Cheese is hard, blue-veined.