All Comparisons

Roquefort Cheese vs Stilton 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.

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

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). Stilton Cheese has a PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Roquefort's texture can be described as "moist, very creamy".

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 Stilton Cheese
Country of Origin France United Kingdom
Specific Origin Roquefort-sur-Soulzon, south of France Nottinghamshire, Leicestershire, Derbyshire
Certification PDO (1996), AOC (1925) PDO (1996)
Milk Type Sheep’s milk Cow’s milk
Milk Treatment Raw
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