All Comparisons

Roquefort Cheese vs Triple Crème Cheese

Comparing the Two Cheeses

Certification

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). Triple Crème is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

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

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 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
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal