Is there any difference in Roquefort and blue cheese other than place of origin?!
Roquefort is age in caves were the other are mainly done in humidity controlled environments, they are also a diferent form of pencillium bacteria, as it is injected into the pressed raw cheeses to inoculate them and start the process for the veins to grow.
Answers: Well the answer Ron gave is partially correct, I am a former chef (I also worked in France) and there is a difference and there is something to the saying of they are both blue veined cheeses, Roquefort however is generally made with sheeps milk and Danish and other blue cheese are made with cows milk, there a few goat milk blues and combos of milks.
Roquefort is age in caves were the other are mainly done in humidity controlled environments, they are also a diferent form of pencillium bacteria, as it is injected into the pressed raw cheeses to inoculate them and start the process for the veins to grow.
Roquerfort is a type of blue cheese.
yes even each type of blue cheese has small difference in taste. I am not one to be able to tell the finer differences, but I meet people who claim to have taste buds much better then I.
The French are very, very diligent and attentive of any person or business entity using the term "Roquefort cheese", when those folks using it know - very well - they are only using a blue-veined cheese.
The penalties and fines are very severe.
I don't know how to put it any other way.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
Ewwww they both smell bad.
There sure are differences. Some blue/bleu cheeses, like Saga Blue, are semi-soft cheeses similar to Brie. Others are hard cheeses similar to cheddar, sometimes aged for many years. Others are specifically intended to crumble well, similar to feta. And the various blue cheeses taste different depending on what kind of milk they are made from, just like a buffalo milk mozzarella from Italy is very different from one made from non-fat dry milk, like the low fat mozarella you commonly find in US supermarkets.
You can't get a much better answer than what Ron has already given.
There is and there isn't! Roquefort is one of many "blue" cheeses. The differences between them all are not only in the names and place of origin, but are in the fat content, saltiness, strength of taste, consistency, colour, etc.
If a recipe just calls for a "blue cheese" you can certainly use Roquefort, but then you can use any of the others too! It will depend on your own taste.
Being British, I personally always chose Stilton even if a recipe calls for another named blue cheese. I prefer the taste and consistency, but I also like to think it is more environmentally responsible to chose a "local" product over anything "imported". YMMV as they say!
I dont know why some of these folks are rambling on...roquefort is much stronger in taste than say a danish blue cheese...if you like a slight hint of blue...it wouldnt be the one to use..so there are differences in flavor..but not really slight differences