Roquefort or Blue Cheese: Spotting the Distinction

Roquefort cheese stands out as one of the world's most renowned blue cheeses, prized for its distinctive tangy flavor and crumbly texture.

Legendary French delicacies come exclusively from sheep's milk in the caves of Roquefort-sur-Soulzon.

Many food enthusiasts consider it the king of blue cheeses due to its protected designation of origin status.

The unique environment of these natural caves creates perfect aging conditions that cannot be replicated elsewhere.

Other blue cheeses might share similar appearances but lack the specific regional characteristics that make Roquefort special.

Each bite offers a complex flavor profile with notes ranging from salty to sweet.

The fascinating history behind this cheese dates back over a thousand years, making it a staple in culinary traditions across Europe.

Continue reading to understand what truly separates authentic Roquefort from its blue-veined cousins.

How to Store Blue Cheese

Storing blue cheese properly is key to preserving its flavor and texture. Check out below tips for flavorful blue cheese.

• Wrap it right: Use wax paper, parchment paper, or cheese paper to wrap your blue cheese. This allows it to breathe while protecting it from drying out.

Avoid using plastic wrap directly on the cheese, as it can trap moisture and promote mold growth.

• Use an airtight container: After wrapping, place the cheese in an airtight container or a loosely closed plastic container to maintain humidity without suffocating the cheese.
• Keep it cool: Store blue cheese in the refrigerator, ideally in the vegetable crisper drawer where the temperature is more stable (around 34–38°F or 1–3°C).
• Check regularly: Blue cheese continues to age and develop even in the fridge.

Check it every few days for any unwanted molds (colors other than the characteristic blue-green veins), off smells, or excessive drying.

• Freeze with caution: Freezing blue cheese is generally not recommended as it can change the texture, making it crumbly and less creamy.

However, if you must freeze it, wrap it tightly and use it within 2 months for cooking purposes rather than eating fresh.

Serving Suggestions for Roquefort and Blue Cheese

On Cheese Boards: Serve both cheeses with a selection of crackers, fresh fruit (like pears, figs, or grapes), and nuts. The creamy, tangy flavors pair beautifully with sweet and crunchy accompaniments.

Salads: Crumble Roquefort or blue cheese over mixed greens, walnuts, and dried cranberries or apples for a flavorful salad boost. The sharpness cuts through the sweetness and adds depth.

Dressings & Dips: Use blue cheese to make creamy dressings or dips, perfect for salads or as a sauce for wings and veggies. Roquefort’s bold taste shines in rich, tangy dressings.

Pasta & Risotto: Stir crumbled blue cheese or Roquefort into hot pasta or risotto for a luxurious, creamy finish with a hint of tang.

Stuffed Dishes: Incorporate Roquefort or blue cheese in stuffed chicken breasts, mushrooms, or burgers for a rich and savory surprise.

With Wine: Pair both cheeses with bold red wines like Cabernet Sauvignon or Syrah, or sweet whites like Sauternes to balance the intense flavors.

Compare Roquefort’s With Other Blue Cheese Types

Popular blue cheese varieties go far beyond Roquefort, each with its own distinct personality. Here are the comparison between Danish Blue, Maytag Blue Cheese, Gorgonzola, Stilton, and Roquefort.

Danish Blue (Danablu)

Danish Blue is a semi-soft, creamy blue cheese developed in Denmark in the early 1900s, inspired by Roquefort. Made from cow’s milk, it has a crumbly yet creamy texture and features distinct blue-green veins formed by Penicillium roqueforti. It is milder and less moist than Roquefort, making it approachable for blue cheese newcomers.

The cheese ages for 8 to 12 weeks in caves or controlled environments, allowing the mold to develop fully. Danish Blue is available in wedges, blocks, or drums and works wonderfully in salads, dressings, or as a table cheese.

Maytag

An iconic American blue cheese, Maytag is produced in Iowa by Maytag Dairy Farms. Made from cow’s milk with cream separated, it is hand-formed into round shapes and aged 4 to 6 months in humidity-controlled caves.

Maytag is known for its rich, salty, and pungent flavor with a creamy, firm texture that crumbles easily. Its bold taste and distinctive aroma are even stronger than Roquefort. It is a great choice for cheese boards and recipes that call for a pronounced blue cheese flavor.

Gorgonzola

Originating from the town of Gorgonzola in Italy, this cheese is the mildest among classic blue cheeses. Typically made from unskimmed cow’s milk (sometimes blended with goat’s milk), its texture can range from soft and crumbly to firm and creamy depending on aging, which lasts 3 to 4 months.

The cheese develops blue-green veins through mold spores added during production. Gorgonzola’s gentle, earthy flavor and milder saltiness make it versatile in cooking, salads, and pasta dishes.

Stilton

As a traditional British blue cheese, Stilton stands out for its distinctive cylindrical shape and bold blue veins radiating from the center. Made from pasteurized cow’s milk, it has a semi-soft, crumbly, and creamy texture that becomes richer with age. Its flavor is complex and rich, with subtle yeasty sweetness balanced by a salty, nutty finish.

Stilton is aged for at least 9 weeks and is a popular choice in recipes calling for blue cheese or enjoyed on its own with crackers and fruit.

The Overview of Blue Cheese and Roquefort

Blue cheese is a broad category of cheeses known for their distinctive blue or green veins caused by the mold Penicillium. This mold not only gives the cheese its unique marbling but also imparts a sharp, tangy flavor and creamy texture that varies depending on the variety.

Blue cheeses range from mild and creamy to strong and crumbly, and they are enjoyed worldwide in salads, dressings, sauces, or simply on their own.

Roquefort is one of the most famous and traditional types of blue cheese.

Originating from the south of France, Roquefort is made specifically from sheep’s milk and aged in the natural limestone caves of Roquefort-sur-Soulzon.

This aging process allows the Penicillium roqueforti mold to develop distinctively, creating a moist, crumbly texture and a sharp, tangy, and slightly salty flavor that is characteristic of authentic Roquefort.

It holds a protected designation of origin (PDO) status, meaning only cheeses produced in this specific region following traditional methods can be labeled as Roquefort.

Blue Cheese or Roquefort: The Full Comparison

Comparing these two cheese varieties might seem confusing at first, but their differences become clear when placed side by side. From texture to flavor profiles, this table will show you their dissimilarities in concise details.

Nutrition Information

Nutritionally, Roquefort tends to have slightly higher calories, fat, and protein than general blue cheese, reflecting its denser composition. It also contains more sodium, which contributes to its salty flavor.

Blue cheese, in general, has higher carbohydrate content but lower fat and protein levels. Both cheeses are rich in calcium and beneficial fatty acids but should be consumed in moderation due to their salt content.

Culinary Uses

Blue cheese is versatile, commonly used in salad dressings, dips, sauces, cheese platters, sandwiches, and salads. Its bold flavor pairs well with fruits, nuts, and robust wines.

Roquefort, known for its intense taste, excels as a standout ingredient in salad dressings, savory pies, pasta dishes, and quiches. It also pairs beautifully with dry red wines and can be served as a luxurious appetizer with fruits and nuts.

Appearance

Blue cheese typically has a creamy white base with distinctive blue or green veins of mold running through it. It usually lacks a rind, giving it a smooth, marbled look that resembles delicate porcelain with natural blue-green patterns.

Roquefort, as a specific type of blue cheese, shares this trait and also lacks a rind. Its characteristic blue veins are formed by Penicillium roqueforti mold, creating a striking marbled effect on the creamy white cheese surface.

Ingredients

Blue cheese can be made from various types of milk, including cow’s, sheep’s, goat’s, or a combination, which leads to a range of flavors and textures across different blue cheeses.

The essential ingredient that gives blue cheese its signature veins and flavor is the Penicillium mold, which thrives in controlled environments like caves.

Roquefort, on the other hand, is exclusively made from raw, unpasteurized milk of the Lacaune breed of sheep. The mold used for Roquefort is specifically Penicillium roqueforti, cultivated only in the natural caves of Roquefort-sur-Soulzon in southern France, which contributes uniquely to its flavor and protected status.

Different Taste

Blue cheeses vary widely in flavor but generally share a sharp, tangy, and bold profile with a noticeable pungency that can be off-putting to some.

The taste ranges from mildly salty to strongly savory and sour, depending on the type and aging process.

Roquefort is known for its particularly intense and robust flavor. It delivers a sharp, salty, and tangy punch, with complex earthy and buttery notes often attributed to butyric acid. This strong taste and aroma make Roquefort stand out even among other blue cheeses.

Different Texture

Most blue cheeses have a semi-soft, crumbly, and creamy texture that melts easily on the palate.

Roquefort tends to be moister than many other blue cheeses, making it spreadable while still crumbly enough to break apart easily.

This moist, creamy quality allows Roquefort to be used both as a table cheese and in cooking applications where smoothness is desired.

Origin

Blue cheese has ancient origins dating back to 7th-century France, where legend says moldy cheese was discovered accidentally in caves. Over time, various blue cheeses have developed worldwide, including famous varieties from Italy (Gorgonzola) and England (Stilton).

Roquefort’s history is well documented, originating in 1070 AD from the village of Roquefort-sur-Soulzon in southern France. It is one of the oldest and most famous blue cheeses and holds a protected designation of origin (PDO), meaning only cheese produced in this region using specific methods can legally be called Roquefort.

Producing Process

The general process of making blue cheese includes pasteurizing milk, adding starter cultures to convert lactose to lactic acid, coagulating milk with rennet, cutting and draining curds, introducing

Penicillium mold, piercing the cheese to allow oxygen circulation for mold growth, salting, and aging for 60 to 90 days.

Roquefort’s production is similar but uses raw ewe’s milk, with careful curd handling and longer aging (3 to 10 months) in the Roquefort caves. Piercing with metal rods ensures the specific mold grows deeply throughout the cheese, which defines Roquefort’s unique character.

Got Questions? We’ve Got Solutions

1. Can I substitute Roquefort for blue cheese in recipes?

Yes, you can substitute Roquefort for other blue cheeses, but expect a stronger, saltier flavor. Roquefort is more intense, so you might want to use less than the recipe calls for.

2. Why is Roquefort more expensive than other blue cheeses?

Roquefort costs more because it must be aged in specific caves in southern France, follows strict production rules, and uses milk from a particular breed of sheep. It's protected by law and has limited production.

3. How should I store these cheeses?

Store both wrapped in wax paper or cheese paper, then loosely in foil or plastic wrap in the refrigerator. They'll keep for 2-4 weeks. Bring to room temperature for about 30 minutes before serving for the best flavor.

4. What drinks pair well with Roquefort and blue cheese?

Roquefort pairs beautifully with sweet wines like Sauternes or Port. Other blue cheeses work well with bold red wines, stout beers, or even whiskey depending on their strength.