Patrick Oconnell
Blue cheese is a broad class of cheeses with blue spots or veins on their white skin, and Roquefort is a specific type of blue cheese made from sheep's milk. It is considered one of the oldest cheeses in the world and originates from Roquefort-sur-Soulzon in France. Roquefort has a tangier, moister, and creamier texture than other blue cheeses, which means it holds together better and is perfect for salad dressings. Blue cheese dressing, which is ubiquitous in American steakhouses and on salad bars, is typically made with mayonnaise, buttermilk, cheese, Worcestershire sauce, and garlic powder. Therefore, Roquefort dressing is the same as blue cheese dressing, just using a different variety of cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Blue cheese can refer to any cheese in the same family, made from cow, goat or sheep's milk. Roquefort is a specific type of blue cheese, made from sheep's milk. |
| Texture | Blue cheese is semi-soft, dry and crumbly. Roquefort is tangier, moister and holds together better. |
| Taste | Blue cheese has a bold, sharp, tangy flavour. Roquefort has a milder taste than feta. |
| Uses | Both blue cheese and Roquefort are used in dressings, dips, sauces, toppings, fillings and as an accompaniment to meat and wine. |
| Origins | Blue cheese is believed to have first been mentioned in a 1928 cookbook from Chicago. However, it may have originated earlier. Roquefort has been produced in France since before the Roman occupation of Gaul. |
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What You'll Learn
- Roquefort is a type of blue cheese made from sheep's milk
- Blue cheese can be made from cow, goat or sheep milk
- Blue cheese is semi-soft, dry and crumbly but also creamy
- Roquefort is tangier, moister and holds together better than blue cheese
- Blue cheese dressing is ubiquitous in American steakhouses and on salad bars
Roquefort is a type of blue cheese made from sheep's milk
The process of making Roquefort is unique and involves the use of the mold Penicillium roqueforti, which is found in the soil of the caves where the cheese is aged. The mold is grown on rye bread for several weeks, then ground up and injected into the cheese. This can be done by adding it to the curd or later as an aerosol injected into the aging cheese. The cheese is also famous for its pungent smell and characteristic blue veins of mold, which provide a sharp tang to the overall taste.
According to legend, Roquefort was discovered when a young man, eating a sheep's milk cheese sandwich, saw a beautiful girl in the distance and abandoned his lunch in a cave to chase after her. When he returned, he found that his cheese had molded and, hungry, decided to taste it. To his surprise, he found that the moldy cheese was delicious.
Roquefort has a high content of free glutamate and is known for its distinctive taste and health benefits. It has been used for centuries to treat wounds and avoid gangrene due to its anti-inflammatory properties. It is also a popular ingredient in French cuisine, used in salad dressings, tarts, pasta sauces, and specialty mac n cheese.
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Blue cheese can be made from cow, goat or sheep milk
Blue cheese is a rich and creamy dressing that is believed to have first appeared in the Edgewater Beach Hotel Salad Book, published in 1928. While it is unclear how the combination of salads and blue cheese originated, it is known that by the 1950s, American restaurants were serving wedge salads with blue cheese dressing and bacon. Blue cheese itself has been produced in what is now France since before the Roman occupation of Gaul.
Blue cheese can be made from the milk of cows, goats, or sheep. Cow's milk cheeses can highlight the flavour of the grass the cows graze on, with common tasting notes including sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheeses tend to fall into two categories: those that are limestone-y and citrusy, and those that are musky and barnyardy. Goat's milk has less of a protein called casein, which can make goat cheeses drier and crumblier than cow's or sheep's milk cheeses. However, high-moisture goat cheddars or goudas can melt just as well as their cow's milk counterparts. Sheep's milk cheeses are more expensive than cow's milk cheeses due to the higher cost of sheep's milk.
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Blue cheese is semi-soft, dry and crumbly but also creamy
Blue cheese is semi-soft, dry, and crumbly, with a bold, sharp, and tangy flavour. However, it is also creamy and can be used as a salad dressing, sauce, or dip. It can be paired with fruits and nuts or used on pizzas, burgers, and sandwiches. The flavour varies depending on the type of blue cheese, ranging from sour to salty, or mild to sharp. The distinct odour is hard to miss.
Roquefort is a specific type of blue cheese made from sheep's milk in the town of Roquefort in Southwestern France. It is a classic blue cheese with a milder flavour than feta, making it suitable for dips and dressings. It is also moist and holds together better than other blue cheeses, which tend to be dry and crumbly.
Blue cheese dressing, often made with mayonnaise, buttermilk, and crumbled blue cheese, is a popular topping for simple green salads. It is also commonly used as a dip for Buffalo wings and is considered a staple in American steakhouses and on salad bars.
While blue cheese can refer to any cheese in the same family, made from cow, goat, or sheep's milk, Roquefort is a specific variety made only with sheep's milk. Therefore, Roquefort dressing is a type of blue cheese dressing, just made with a different variety of cheese. The name "Roquefort" became proprietary by the early 15th century, and since then, other French blue-veined cheeses have used different names.
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Roquefort is tangier, moister and holds together better than blue cheese
Roquefort and blue cheese dressings are essentially the same, but with some key differences. Roquefort is a type of blue cheese, but not all blue cheese is Roquefort. Blue cheese is a broad category of cheeses with blue spots or veins on their white skin, and it can be made from cow, goat or sheep's milk. On the other hand, Roquefort is a specific type of blue cheese that is made from sheep's milk, specifically that of Lacaune sheep in Roquefort-sur-Soulzon, France.
The distinct tanginess of Roquefort comes from the use of sheep's milk and the specific conditions in which it is made. The Lacaune sheep milk used is usually fresh and unpasteurised, and the cheese is produced in specific caves in France with ideal temperatures and humidity, contributing to its unique flavour and texture.
Roquefort has a long history, dating back to before the Roman occupation of Gaul. Pliny the Elder was known to be complimentary of it, and it gained a reputation as the "cheese of kings and popes". By the early 15th century, the name "Roquefort" became proprietary, and other French blue-veined cheeses were legally required to go by different names.
While the exact origins of blue cheese dressing are unclear, it is believed to have emerged in the United States. The earliest mention of a blue cheese salad dressing was in the Edgewater Beach Hotel Salad Book, published in 1928. By the 1950s, American restaurants widely served wedge salads with blue cheese dressing and bacon. The thick, creamy and tangy blue cheese dressing we know today is likely an American invention, though it may have evolved from earlier combinations of salads and blue cheese.
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Blue cheese dressing is ubiquitous in American steakhouses and on salad bars
Blue cheese dressing is a common sight in American steakhouses and on salad bars. It is a versatile condiment, used as both a dressing and a dip. The earliest mention of a blue cheese salad dressing was in the Edgewater Beach Hotel Salad Book, published in 1928. By the 1950s, American restaurants were serving wedge salads with blue cheese dressing and bacon. The thick, creamy, and tangy dressing is thought to be an American invention, but its origins are uncertain.
Blue cheese dressing is typically made with mayonnaise, buttermilk, sour cream, and blue cheese crumbles. Some recipes also call for additional ingredients such as Worcestershire sauce, lemon juice, garlic powder, onion powder, dried parsley, and spices. The key ingredient, blue cheese, can be made from cow, goat, or sheep's milk. While any blue cheese can be used for the dressing, some sources recommend avoiding premium varieties, as they are better suited for cheese plates.
Roquefort, a specific type of blue cheese made from sheep's milk in the town of Roquefort in Southwestern France, is also commonly used for salad dressings. It has a milder flavour than other blue cheeses, making it a popular choice for those who find the taste of blue cheese too strong. Roquefort is tangier, slightly moist, and holds together better than other blue cheeses, making it ideal for spreading or crumbling on salads.
The popularity of blue cheese dressing in American steakhouses and on salad bars can be attributed to its creamy texture and tangy flavour, which pairs well with the iceberg lettuce commonly used in wedge salads. It also complements the flavours of steak and bacon, making it a versatile option for diners who want to enhance their meal with a rich and creamy dressing.
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Frequently asked questions
Yes, Roquefort dressing is a type of blue cheese dressing. It uses a specific type of blue cheese, made from sheep's milk in Roquefort, France.
Roquefort is a specific type of blue cheese, whereas "blue cheese" can refer to any cheese in the same family. Blue cheese can be made from cow, goat or sheep's milk, while Roquefort is made from sheep's milk. Roquefort is also tangier, moister, and holds together better than blue cheese.
The earliest mention of a blue cheese salad dressing was in the Edgewater Beach Hotel Salad Book, published in 1928. However, the recipe may have originated earlier, as Roquefort cheese has been produced in what is now France since before the Roman occupation of Gaul.
A simple recipe for Roquefort dressing can be made by blending mayonnaise, buttermilk, blue cheese, Worcestershire sauce, and garlic powder. You can also add ingredients like sour cream, lemon juice, salt, pepper, onion powder, or dried parsley.
Blue cheese dressing is commonly served with wedge salads, Buffalo wings, or used as a dip for carrots and celery. It can also be used as a sauce or topping for pizzas, burgers, and sandwiches.
