Recipe: Roquefort Cheesecake with Pear Preserves and Pecans, Credit: Also, to be labeled, Roquefort cheese must be made in France. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. This article will focus on the difference between the two. What is the difference between Gorgonzola, Roquefort and blue cheese? If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Are they the same? It is also spelt as “Bleu Cheese”. Some like it simple, like Cheddar. Historians believe the bleu cheese was discovered by accident, as cheese was aged in caves that were favorable to various forms of mold. Roquefort and Gorgonzola are two kinds of blue cheese. Iain Bagwell; Styling: Mary Clayton Carl. On the other hand, Roquefort is one of the many kinds of blue cheese. It is now produced in the northern Italian regions of Piedmont and Lombardy. this link is to an external site that may or may not meet accessibility guidelines. Danish Blue is a semi-soft, creamy cheese made from cow's milk. In conclusion, Roquefort cheese is blue cheese but not all blue cheeses are Roquefort cheese. Some have rinds while others do not. Danish blue is more dry and crumbly, whereas Roquefort is … Blue cheese is a broad category of different kinds of cheese that are white with blue or blue-green streaks in them. MyRecipes may receive compensation for some links to products and services on this website. Roquefort vs Brie - In-Depth Nutrition Comparison Compare. It got its name from Penecillium Roqueforte, the specific mold intentionally added to it which is found in caves. Roquefort cheese is moist and breaks into little pieces easily. It's commonly sold in wedges, drums, or blocks. The small village developed on the side of a huge cliff locally known as Rocher du Combalou.. Roquefort is one of the oldest known cheeses. That is essentially the difference between the two. Some are soft while others are crumbly. This type of cheese is known as blue cheese since the blue veins type strips appear on the surface of the cheese. Mineral Comparison. The history of this kind of cheese goes back to the seventh century, to a cave outside the village of Roquefort, France. All Roquefort is blue cheese, but not all French blue cheese is Roquefort. What, then, is the difference between blue cheese and Roquefort? Roquefort-sur-Soulzon. Difference between Gorgonzola and Blue Cheese, Difference between Sharp and Mild Cheddar, Difference between Seltzer, Club Soda, and Tonic Water, Difference between a Broiler, Fryer and Roaster Chicken, Can be made with goat, cow, or sheep’s milk, Made with Laucaune sheep’s milk and Penicillium roqueforte, May come from different places depending on its specific kind, Difference between Blue Cheese and Roquefort. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. Roquefort is a popular French cheese, reported to be a favourite of Emperor Charlemagne. Nowadays, the mold can simply be cultured in a lab and then injected into cheese to produce Roquefort. Mineral comparison score is based on the number of minerals by which one or the other food is richer. Here are some examples of foods that compare with Salad dressing, blue or roquefort cheese dressing, fat-free. Also one of the older blue cheeses, Roquefort has a unique origin story although it can’t be verified. Roquefort vs Blue cheese - In-Depth Nutrition Comparison Compare. Its salty, tangy taste and crumbly texture make it a famous option for dressings and salads. Roquefort is a type of blue cheese that is renowned throughout the world as the 'King of Cheeses, Cheese of Kings'. I’m only now beginning to understand the nuances of “liberal blueing,” and I’m just beginning to appreciate the wild differences between a rough-rinded blue (like, say, a stilton) and a foil-wrapped blue, (i.e. It is made with the milk of Laucaune sheep from southern France. © Copyright 2020 Meredith Corporation. It is the mold that gives it the blue marbled look that it is famous for. The green-blue marbling effect was added in the 11th century. Danish blue = Danablu Notes: Danish blue is rich and creamy, but it's considered inferior to Roquefort, Gorgonzola, or Stilton.Substitutes: Another blue cheese Fourme d'Ambert Pronunciation: FOORM-dom-BARE Notes: The French claim to have been making this moist blue cheese since the time of the Ancient Romans.It's cheaper and milder than many blue cheeses. It is aged for 5 months. See our collection of Cheese Recipes for more ideas on cooking with different types of cheeses. a cave). Today I look at a whole group of amazing cheeses - those with a blue vein. Penicillium glaucum is what is added to the cheese. Why not? Named after the village of Roquefort in Aveyron, in the south of France, this blue cheese is especially infamous for its pungent smell and characteristic blue veins of mold. If you like a more mild blue cheese flavor, simply substitute with your favorite brand of blue cheese. Usually, the blue cheese has Penicillium Roquefort grown on them whereas Gorgonzola along with this kind of mold the spores of Penicillium glaucoma are also added which cause the firmness of the cheese, gives it greenish and blue mixed veined pattern and more crumbly salty taste. It is tasty, it goes well with almost anything, and it provides you the calcium and protein you need. Roquefort Cheese vs Blue Cheese, compares these products on the basis of their calorie content, nutritional value, health benefits, color, flavor, aroma and many more factors. Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. This cheese comes from a tiny town in southern France and is made especially with Laucaune sheep’s milk. The cheese has a distinctive rich, salty, tangy flavor and an aftertaste that is characteristic of blue cheeses. Can they be used interchangeably in recipes?". The needling process takes place in the curd phase, and Penicillium Roqueforti is inserted evenly into the deep channels. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. Blue cheese may be made from raw, heated or pasteurized whole milk or from skim milk and cream mixtures, but butterfat content should be about 3.5%. Mineral Comparison. Mineral comparison score is based on the number of minerals by which one or the other food is richer. It is specifically made by injecting Penicillium Roqueforte into it. Infographic. Copy infographic link Copy. Cheese, regardless of its kind, can be addictive. Infographic. However, Roquefort is more than an attractive village with breathtaking views. As for Roquefort, why shouldn’t an American (good speller or bad) call it a “blue cheese”? Roquefort cheese, like any other blue cheese, is white with streaks of blue or blue-green mold. It is specifically made by injecting Penicillium Roqueforte into it. However, all have one common denominator: all types of blue cheese have a distinct odor (similar to that of a foot odor). Copy infographic link Copy. Everybody has heard about mozzarella and Cheddar, but not everyone has tasted blue cheese and Roquefort. This cheese is protected by AOC guidelines. Gorgonzola was invented in 879 AD, Roquefort was invented in 1070 AD, and Stilton was invented in the 18th century. Roquefort). It has a very strong odor, has a moist texture and is easy to break into tiny bits. Roquefort cheese is made in a small area of Southern France from sheep’s milk with penicillium roqueforte added during processing. Then others like it complex, like blue cheese or Roquefort. 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