Roquefort Cheese vs Toma Piemontese Cheese

Q: Is Roquefort Cheese the same as Toma Piemontese Cheese?

No. Roquefort Cheese and Toma Piemontese Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Roquefort Cheese for Toma Piemontese Cheese?

In most recipes you can swap Roquefort Cheese for Toma Piemontese Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Roquefort Cheese or Toma Piemontese Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Roquefort Cheese

Toma Piemontese Cheese

Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Toma Piemontese Cheese is elastic / consistent and made from cow milk, originating in Italy.

What Is 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.

What Is Toma Piemontese Cheese?

Toma Piemontese is a specific type of Toma from the Piedmont region, with a PDO status. It has a more defined character, ranging from mild and creamy when young to firmer and more flavorful with age. It’s excellent for eating fresh, as well as for use in cooking traditional Italian dishes.

What's the Difference Between Roquefort Cheese and Toma Piemontese Cheese?

Origin: Roquefort Cheese (France), Toma Piemontese Cheese (Italy)
Milk type: Roquefort Cheese (sheep's milk), Toma Piemontese Cheese (cow's milk)
Milk treatment: Roquefort Cheese (unpasteurized), Toma Piemontese Cheese (pasteurized or whole)
Texture: Roquefort Cheese (Moist, very creamy), Toma Piemontese Cheese (Elastic / Consistent)
Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Toma Piemontese Cheese (15 days (small), 60 days (large))
Taste: Roquefort Cheese (Mild to strong), Toma Piemontese Cheese (Mild, sweet / Savory, salty)

Side-by-Side Comparison

	Roquefort Cheese	Toma Piemontese Cheese
Country of Origin	France	Italy
Specific Origin	Roquefort-Sur-Soulzon, South Of France	Cuneo, Turin, Biella, Vercelli, Novara, Verbania, Parts Of Asti
Milk Type	Sheep's milk	Cow's milk
Milk Treatment	Unpasteurized	Pasteurized or whole
Texture	Moist, very creamy	Elastic / Consistent
Rind	—	Natural
Aging	Minimum of 90 days, average of 5 months	15 days (small), 60 days (large)
Taste	Mild to strong	Mild, sweet / Savory, salty

Taste Comparison: Does Roquefort Cheese Taste Like Toma Piemontese Cheese?

Roquefort Cheese reads as mild to strong, while Toma Piemontese Cheese brings mild, sweet / savory, salty character. On the nose, Roquefort Cheese offers sweet, contrasted with Toma Piemontese Cheese's mild odor with milk and cream characteristics / strong and persistent. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Toma Piemontese Cheese leans toward dough-white or ivory-white with milk and cream characteristics / yellowish with a savory flavor. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Toma Piemontese Cheese at 15 days (small), 60 days (large).

Can You Substitute Roquefort Cheese for Toma Piemontese Cheese?

Roquefort Cheese can stand in for Toma Piemontese 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 elastic / consistent. Flavor-wise, Roquefort Cheese reads as mild to strong while Toma Piemontese Cheese brings mild, sweet / savory, salty notes.

Which Is Better, Roquefort Cheese or Toma Piemontese 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 elastic / consistent profile, Toma Piemontese Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Toma Piemontese Cheese fits dishes calling for mild, sweet / savory, salty.

Which is your favorite?

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Frequently Asked Questions

Is Roquefort Cheese the same as Toma Piemontese Cheese?

No, they're distinct cheeses. Roquefort Cheese originates in France, while Toma Piemontese Cheese comes from Italy. Roquefort Cheese is made from sheep milk; Toma Piemontese Cheese uses cow. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Toma Piemontese Cheese 15 days (small), 60 days (large).

Is Roquefort Cheese similar to Toma Piemontese Cheese?

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

Can I substitute Roquefort Cheese for Toma Piemontese Cheese?

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

Does Roquefort Cheese taste like Toma Piemontese Cheese?

Roquefort Cheese reads as mild to strong, while Toma Piemontese Cheese is mild, sweet / savory, salty. Aromas also diverge. Roquefort Cheese leans sweet, and Toma Piemontese Cheese is closer to mild odor with milk and cream characteristics / strong and persistent.

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 Toma Piemontese Cheese made of?

Toma Piemontese Cheese is made from cow milk (pasteurized or whole). It's typically aged 15 days (small), 60 days (large). It originates in Italy.

Which should I choose, Roquefort Cheese or Toma Piemontese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Toma Piemontese Cheese is elastic / consistent.