All Comparisons

Soft-Ripened Cheese vs Roquefort 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. Soft-Ripened is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

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

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor.

Appearance and Aging

Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .

Rind and Rennet Type

Roquefort Cheese uses animal rennet.

Soft-Ripened Cheese Roquefort Cheese
Country of Origin France
Specific Origin Varied, with many coming from France. Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Sheep’s milk
Milk Treatment Raw
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable 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
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