Roquefort Cheese vs Vacherin Cheese

Q: Is Roquefort Cheese the same as Vacherin Cheese?

No. Roquefort Cheese and Vacherin Cheese are distinct cheeses from France and France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Roquefort Cheese for Vacherin Cheese?

In most recipes you can swap Roquefort Cheese for Vacherin Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Roquefort Cheese or Vacherin Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.

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 Vacherin Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

What's the Difference Between Roquefort Cheese and Vacherin Cheese?

Origin: Roquefort Cheese (France), Vacherin Cheese (France and Switzerland)
Milk type: Roquefort Cheese (sheep's milk), Vacherin Cheese (cow's milk)
Milk treatment: Roquefort Cheese (unpasteurized), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
Texture: Roquefort Cheese (Moist, very creamy), Vacherin Cheese (soft, artisan)
Rind: Roquefort Cheese (none), Vacherin Cheese (washed)
Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
Taste: Roquefort Cheese (Mild to strong), Vacherin Cheese (smooth)

Side-by-Side Comparison

	Roquefort Cheese	Vacherin Cheese
Country of Origin	France	France And Switzerland
Specific Origin	Roquefort-Sur-Soulzon, South Of France	Jura
Milk Type	Sheep's milk	Cow's milk
Milk Treatment	Unpasteurized	Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs)
Texture	Moist, very creamy	Soft, artisan
Rind	None	Washed
Aging	Minimum of 90 days, average of 5 months	Vacherin Fribourgeois: 6 to 25 weeks depending on variety
Taste	Mild to strong	Smooth

Taste Comparison: Does Roquefort Cheese Taste Like Vacherin Cheese?

Roquefort Cheese reads as mild to strong, while Vacherin Cheese brings smooth character. On the nose, Roquefort Cheese offers sweet, contrasted with Vacherin Cheese's rich. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

Can You Substitute Roquefort Cheese for Vacherin Cheese?

Roquefort Cheese can stand in for Vacherin 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 Vacherin Cheese brings smooth notes.

Which Is Better, Roquefort Cheese or Vacherin 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, Vacherin Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Vacherin Cheese fits dishes calling for smooth.

Which is your favorite?

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Frequently Asked Questions

Is Roquefort Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. Roquefort Cheese originates in France, while Vacherin Cheese comes from France and Switzerland. Roquefort Cheese is made from sheep milk; Vacherin Cheese uses cow. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

Is Roquefort Cheese similar to Vacherin Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Roquefort Cheese for Vacherin Cheese?

You can, but expect a shift in richness and milk character.

Does Roquefort Cheese taste like Vacherin Cheese?

Roquefort Cheese reads as mild to strong, while Vacherin Cheese is smooth. Aromas also diverge. Roquefort Cheese leans sweet, and Vacherin Cheese is closer to rich.

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 Vacherin Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, Roquefort Cheese or Vacherin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Vacherin Cheese is soft, artisan.