Roquefort Cheese vs Saint Marcellin Cheese
Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Saint Marcellin Cheese is soft, artisan and made from cow milk, originating in France.
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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Roquefort Cheese and Saint Marcellin Cheese?
- Milk type: Roquefort Cheese (sheep's milk), Saint Marcellin Cheese (cow's milk)
- Texture: Roquefort Cheese (Moist, very creamy), Saint Marcellin Cheese (soft, artisan)
- Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Roquefort Cheese (Mild to strong), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Roquefort Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Roquefort-Sur-Soulzon, South Of France | Dauphiné, Rhône-Alpes, France |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Moist, very creamy | Soft, artisan |
| Rind | None | — |
| Aging | Minimum of 90 days, average of 5 months | 2 to 3 weeks |
| Taste | Mild to strong | Mild, tangy |
Taste Comparison: Does Roquefort Cheese Taste Like Saint Marcellin Cheese?
Roquefort Cheese reads as mild to strong, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Roquefort Cheese for Saint Marcellin Cheese?
Roquefort Cheese can stand in for Saint Marcellin 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 soft, artisan. Flavor-wise, Roquefort Cheese reads as mild to strong while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Roquefort Cheese or Saint Marcellin 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 soft, artisan profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Roquefort Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Roquefort Cheese is made from sheep milk; Saint Marcellin Cheese uses cow. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Saint Marcellin Cheese 2 to 3 weeks.
Is Roquefort Cheese similar to Saint Marcellin Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roquefort Cheese for Saint Marcellin Cheese?
You can, but expect a shift in richness and milk character.
Does Roquefort Cheese taste like Saint Marcellin Cheese?
Roquefort Cheese reads as mild to strong, while Saint Marcellin Cheese is mild, tangy.
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 Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Roquefort Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Saint Marcellin Cheese is soft, artisan.