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Roquefort Cheese vs Wensleydale 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). Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Roquefort Cheese can be made out of milk from sheep’s milk and is typically raw during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

Composition and Texture

Roquefort Cheese's composition reveals that the fat content is not specified . The texture is described as moist, very creamy. Similarly, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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.. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

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. Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

Rind and Rennet Type

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

Roquefort Cheese Wensleydale Cheese
Country of Origin France United Kingdom
Specific Origin Roquefort-sur-Soulzon, south of France Yorkshire Dales
Certification PDO (1996), AOC (1925)
Milk Type Sheep’s milk Cow’s milk
Milk Treatment Raw Pressed
Texture Moist, very creamy Firm and crumbly
Flavor Mild to strong Fresh, lemony tang
Flavor Notes Buttercream smooth to salty and sharp Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Colors Blue-veined Creamy white
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months 1 to 4 months old
Rennet Type Animal