Stilton Cheese vs Roquefort Cheese
Stilton Cheese
Roquefort Cheese
In this article, we’ll explore the answers to the most common questions about Stilton Cheese and Roquefort Cheese, including:
- "What is the difference between Stilton Cheese and Roquefort Cheese?"
- "Is Stilton Cheese and Roquefort Cheese the same?"
- "How does Stilton Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Stilton Cheese compare to Roquefort Cheese?"
- "Is Stilton Cheese or Roquefort Cheese better?"
Stilton Cheese Overview
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 Overview
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
Ranking
Stilton is ranked #24 out of 377 types based on community views.
Roquefort is ranked #19 out of 377 types based on community views.
Country of Origin
Stilton Cheese comes from United Kingdom. Roquefort Cheese originated from France.
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.
Side-by-Side Comparison Table
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 |