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Roquefort Cheese vs Triple Crème Cheese

Origin and Certification

Roquefort Cheese originates from France, specifically from Roquefort-sur-Soulzon, south of France. It holds certifications such as PDO (1996), AOC (1925). The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Roquefort Cheese can be made out of milk from sheep’s milk and is typically raw during processing. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Roquefort Cheese's composition reveals that the fat content is not specified . The texture is described as moist, very creamy. Similarly, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

Flavor and Aroma

Roquefort Cheese's flavor profile is characterized by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified.. The flavor and aroma details of Triple Crème Cheese are not available.

Appearance and Aging

Roquefort Cheese's appearance can be described by its color, which is blue-veined, and it is available in wheels, wrapped in impermeable foil. This variety is aged minimum of 90 days, average of 5 months. Detailed information on the appearance and aging of Triple Crème Cheese is not available.

Rind and Rennet Type

Roquefort Cheese's rind is not specified, and it uses animal rennet. Information on the rind and rennet type of Triple Crème Cheese is not provided.

Roquefort Cheese Triple Crème Cheese
Country of Origin France
Specific Origin Roquefort-sur-Soulzon, south of France France is renowned for creating the style, but variations are now produced worldwide.
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk
Milk Treatment Raw
Fat Content Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
Texture Moist, very creamy
Flavor Mild to strong
Flavor Notes Buttercream smooth to salty and sharp
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal