Blue Cheese Vs Roquefort: What's The Real Difference?

Blue cheese is an umbrella term for cheeses that have blue or green veins and a distinct flavour. While there are many types of blue cheese, Roquefort is considered the King of Cheese by many. It is a French blue cheese made from unpasteurised sheep's milk and gets its blue veins from the Penicillium Roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves, where the cheese is aged.

Explore related products

Roquefort Blue Cheese Societe Bee (3lb cut) France

$95.98

Kraft Roka Blue Cheese Spread 5oz (Pack of 2)

$28.8

Roquefort Papillon Black Label Semi-Soft Sheep's Cheese from France - 1 lb / 454 g

$54.9

(NOT A CASE) Roquefort Cheese Wedge

$14.31

Danish Blue Cheese - Approx. 6 Lb-Wheel or (3lb 2 wheels)

$69.99

Roquefort Papillon Cheese 2x3 LBS RW - French Blue Cheese - Creamy and Tangy Flavor Perfect for Charcuterie Boards Gift Set From The Cheese Lover Shop

$135

Blue cheese is an umbrella term for many different types of cheese, including Roquefort

Roquefort, also known as the "King of Cheeses" or the "Cheese of Kings", is a semi-hard French blue cheese made from fresh and unpasteurised sheep's milk. It is known for its moist and creamy but crumbly texture, and its sharp, salty, and acidic taste. The blue veins in Roquefort are some of the darkest and most striking among blue cheeses, and they become more pronounced as the cheese matures.

Roquefort is made from the milk of the Lacaune breed of sheep, which must be whole, unpasteurised, unfiltered, and not heated over 93°F (33.8°C). The diet of the sheep must consist of local area fodder or grass for at least 75% of their feed. The milk is then curdled and separated from the whey, and the Penicillium Roqueforti fungus is introduced. The cheese is then aged in the natural Combalou caves of Roquefort-sur-Soulzon for at least five months, where the atmosphere ensures the growth of the mould.

Other popular blue cheeses include Stilton, Gorgonzola, and Cabrales. Stilton, for example, is made from cow's milk and has a milder, nuttier, and saltier flavour than Roquefort. It is often served as a dessert, paired with sweet flavours like honey, fresh apricots, and dessert wines.

Each type of blue cheese has its own unique characteristics, and while some may prefer the boldness of Roquefort, others may favour the milder taste of a different variety.

Roquefort is made from unpasteurised sheep's milk, while blue cheese can be made from cow's or goat's milk

While blue cheese is an umbrella term for cheeses with blue or green veins of mould, Roquefort is a specific variety of blue cheese. It is made from unpasteurised sheep's milk, while blue cheese can be made from cow's or goat's milk.

Roquefort is a French blue cheese from southern France. It is made from the milk of the Lacaune breed of sheep, which must be whole, unpasteurised, unfiltered, and not heated over 93°F. The diet of the sheep must consist of local area fodder or grass on at least 75%. The milk is then curdled, and the curds are separated from the whey. After this, the mould culture Penicillium roqueforti is added to the curds. The cheese is then set into the Combalou caves in Roquefort-sur-Soulzon to age for at least five months. The distinctive blue veins of Roquefort come from this fungus, initially found in the soil of these caves. The final product is a semi-hard cheese with a moist and creamy but crumbly texture. It often has no rind, or a thin and soft rind that is edible, though slightly saltier than the interior of the cheese.

Blue cheese, on the other hand, can be made from different types of milk, including cow's or goat's milk. Blue cheese has been around since the Middle Ages, but it wasn't until the 11th century that it started being infused with Penicillin glaucum, giving it the distinction of blue cheese. One popular variety of blue cheese is Gorgonzola, made in the regions of Lombardy and Piedmont in Italy. Gorgonzola is made by warming the milk with lactic acid bacteria and mould spores, causing the milk to separate into curds. These curds are then further injected with mould, and channels are created to encourage mould spore germination, resulting in bluish-green veins.

Roquefort is a semi-hard cheese with a moist, creamy but crumbly texture

While blue cheese is an umbrella term for a variety of cheeses with blue or blue-green veins, Roquefort is a type of blue cheese that is distinct in several ways. One of its most prominent characteristics is its texture. Roquefort is a semi-hard cheese with a moist, creamy but crumbly texture.

Roquefort is made from unpasteurized sheep's milk, specifically from the Lacaune breed of sheep. The milk used in the process cannot be heated above 93 degrees Fahrenheit, and rennet must be added to the milk within two days of milking. After the curds and whey are separated, the mold culture Penicillium roqueforti is introduced into the curd before the cheese is set into caves to age. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, located in southern France, for at least five months. The longer the cheese is aged, the more the mold develops, resulting in darker colours and more veins.

The texture of Roquefort is influenced by this aging process. The moist and creamy characteristic of the cheese is achieved through the combination of controlled temperature and high humidity in the caves. The crumbly texture, on the other hand, is a result of the separation of curds and whey during the cheese-making process. The curds are then formed into rounds and aged, contributing to the semi-hard consistency of Roquefort.

The texture of Roquefort also sets it apart from other blue cheeses. For example, Stilton, a popular English blue cheese, is known for being crumbly and creamy but is generally considered milder in taste compared to Roquefort. The texture of Stilton is influenced by its production process, which involves dumping pasteurized cow's milk into vats along with rennet, cultures, and yeast that encourages mold growth.

In summary, Roquefort's texture is a defining characteristic that distinguishes it from other blue cheeses. Its semi-hard, moist, creamy, and crumbly nature is a result of specific production techniques, aging duration, and the natural conditions of the Combalou caves in southern France.

Explore related products

Roquefort AOP Papillon Black Whole Wheel (3 pound)

$109.99

Roquefort Cheese AOP Societe Bee - Whole Foiled Half Moon (3 pound)

$109.99

Papillon Roquefort Black Label A.O.C Blue Cheese - 1 lb.

$64.99

Black Roquefort Cheese AOP 7.5 oz

$19.99

Roquefort (1 pound) by Gourmet-Food

$64.99

Royal Blue Stilton - 1 lb, Rich & Creamy, Traditional English Blue Cheese, Perfect for Gourmet Cooking & Wine Pairing

$27.99

Roquefort is made with Penicillium Roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves

The world-renowned Roquefort cheese is a variety of blue cheese. It is made from unpasteurised sheep's milk and gets its distinct blue-green veins from the Penicillium Roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves in southern France. The cheese is named after these very caves, where it is also aged.

Roquefort is often referred to as the "King of Cheese" or the “Cheese of Kings”, and is considered by many to be the best blue cheese. It has a semi-hard texture, moist and creamy but crumbly, and is usually rindless. The rind, when present, is thin, soft, and edible, albeit slightly saltier than the interior. The cheese has a strong fragrance and a tangy, savoury, salty, and sharp flavour, with subtle nutty, earthy, and sweet notes.

Roquefort is made from the milk of the local Lacaune breed of sheep, which must feed on grass from the surrounding area. The milk cannot be heated above 93°F (33.8°C), and rennet must be added within 48 hours of milking. After the curds and whey are separated, the Penicillium Roqueforti fungus is introduced into the curd before the cheese is set into the Roquefort-sur-Soulzon caves to age for at least five months.

The production of Roquefort is governed by strict regulations. The cheese has been granted the PDO (Protected Designation of Origin) status by the EU, which means authentic Roquefort can only be produced in France. The fungus used must be produced in France from the caves of Roquefort-sur-Soulzon, and the entire process of maturation, cutting, packaging, and refrigeration must take place in the commune of Roquefort-sur-Soulzon.

The EU has granted Roquefort a protected designation of origin, meaning it can only be produced in France

Blue cheese is not just one specific product. There are different types of blue cheese, and while they may seem similar at first glance, each is distinct and special in its own right. One of these types is Roquefort, which is made from fresh and unpasteurized sheep's milk and gets its blue veins from the Penicillium Roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves, where the cheese comes from.

Roquefort is a semi-hard cheese with a moist and creamy but crumbly texture. It often has no rind, or, when the rind’s there, it’s thin and soft. The exterior is edible, if slightly saltier than the interior of the cheese. It is white, with dark, ivory-esque paste, and blue-green veins. The longer the cheese is aged, the more the mould develops, with the paste becoming darker and growing more and more veins. In terms of taste, Roquefort is savoury and salty, with a sharp, acidic tang that tends to draw out more complex undertones. Once the palate gets used to the initial bite and zing, you’ll start noticing the characteristic nutty and earthy notes of a sheep milk cheese, along with very subtle sweetness and a tiny hint of caramel.

Roquefort has been granted the PDO (protected designation of origin) status by the EU, which means authentic Roquefort can only be produced in France, namely in the Combalou caves of Roquefort-sur-Soulzon. This is because, in 1925, France's first Appellation d'Origine Contrôlée was awarded to the cheese, and regulations controlling its production and naming were first defined. In 1961, in a landmark ruling that removed imitation, the Tribunal de Grande Instance at Millau decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort.

The Penicillium roqueforti used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon. The salting process must be performed using dry salt. The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon.

Frequently asked questions