All Comparisons

Stilton Cheese vs Roquefort Cheese

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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. Stilton Cheese has a PDO (1996). Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Stilton Cheese is made with cow milk. Roquefort Cheese is made with sheep milk that is typically raw.

Composition and 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.

Stilton Cheese Roquefort Cheese
Country of Origin United Kingdom France
Specific Origin Nottinghamshire, Leicestershire, Derbyshire Roquefort-sur-Soulzon, south of France
Certification PDO (1996) PDO (1996), AOC (1925)
Milk Type Cow’s milk Sheep’s milk
Milk Treatment Raw
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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