Roquefort Cheese vs Strathdon Blue Cheese
Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Strathdon Blue Cheese is semi-soft, blue-veined and made from cow milk, originating in Scotland.
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 Strathdon Blue Cheese?
Strathdon Blue is a full-fat blue cheese made in Tain, Scotland, by Highland Fine Cheeses. It is made with pasteurised milk and vegetarian rennet, tastes tangy, and won a gold medal at the 2007 British Cheese Awards.
What's the Difference Between Roquefort Cheese and Strathdon Blue Cheese?
- Origin: Roquefort Cheese (France), Strathdon Blue Cheese (Scotland)
- Milk type: Roquefort Cheese (sheep's milk), Strathdon Blue Cheese (cow's milk)
- Milk treatment: Roquefort Cheese (unpasteurized), Strathdon Blue Cheese (pasteurized)
- Texture: Roquefort Cheese (Moist, very creamy), Strathdon Blue Cheese (semi-soft, blue-veined)
- Taste: Roquefort Cheese (Mild to strong), Strathdon Blue Cheese (creamy, salty)
Side-by-Side Comparison
| Roquefort Cheese | Strathdon Blue Cheese | |
|---|---|---|
| Country of Origin | France | Scotland |
| Specific Origin | Roquefort-Sur-Soulzon, South Of France | Tain, Scotland |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Moist, very creamy | Semi-soft, blue-veined |
| Rind | None | — |
| Aging | Minimum of 90 days, average of 5 months | — |
| Taste | Mild to strong | Creamy, salty |
Taste Comparison: Does Roquefort Cheese Taste Like Strathdon Blue Cheese?
Roquefort Cheese reads as mild to strong, while Strathdon Blue Cheese brings creamy, salty character. On the nose, Roquefort Cheese offers sweet, contrasted with Strathdon Blue Cheese's rich. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Strathdon Blue Cheese leans toward tangy.
Can You Substitute Roquefort Cheese for Strathdon Blue Cheese?
Roquefort Cheese can stand in for Strathdon Blue 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 semi-soft, blue-veined. Flavor-wise, Roquefort Cheese reads as mild to strong while Strathdon Blue Cheese brings creamy, salty notes.
Which Is Better, Roquefort Cheese or Strathdon Blue 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 semi-soft, blue-veined profile, Strathdon Blue Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Strathdon Blue Cheese fits dishes calling for creamy, salty.
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Frequently Asked Questions
Is Roquefort Cheese the same as Strathdon Blue Cheese?
No, they're distinct cheeses. Roquefort Cheese originates in France, while Strathdon Blue Cheese comes from Scotland. Roquefort Cheese is made from sheep milk; Strathdon Blue Cheese uses cow.
Is Roquefort Cheese similar to Strathdon Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roquefort Cheese for Strathdon Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Roquefort Cheese taste like Strathdon Blue Cheese?
Roquefort Cheese reads as mild to strong, while Strathdon Blue Cheese is creamy, salty. Aromas also diverge. Roquefort Cheese leans sweet, and Strathdon Blue 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 Strathdon Blue Cheese made of?
Strathdon Blue Cheese is made from cow milk (pasteurized), using vegetarian rennet. It originates in Scotland.
Which should I choose, Roquefort Cheese or Strathdon Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Strathdon Blue Cheese is semi-soft, blue-veined.