What is the difference between Gorgonzola, Roquefort and blue cheese? 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. In France, it is called the 'cheese of kings and popes'. Today I look at a whole group of amazing cheeses - those with a blue vein. Roquefort vs Brie - In-Depth Nutrition Comparison Compare. There are three different types of Blue Cheese: Gorgonzola, Roquefort, and Stilton. Blue cheese is actually a broad category of cheese. Some like it simple, like Cheddar. Blue cheese and I are still on first base. Danish blue is more dry and crumbly, whereas Roquefort is … It has a very strong odor, has a moist texture and is easy to break into tiny bits. Blue cheese is a broad category of different kinds of cheese that are white with blue or blue-green streaks in them. Other Fats and Oils vs. Also, to be labeled, Roquefort cheese must be made in France. The designation Roquefort is protected by French law. Roquefort is a type of blue cheese that is renowned throughout the world as the 'King of Cheeses, Cheese of Kings'. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. In our house we crave the robust flavor of the Roquefort blue cheese you can find at the cheese counter at the grocery store. On the other hand, Roquefort is one of the many kinds of blue cheese. The very common Danish blue is often referred to simply as "blue cheese" and is less expensive than Roquefort. Blue cheese is a type of cheese that has stripes or spots of mold that are blue or blue-grey. Copy infographic link Copy. Mineral Comparison. One of the most famous forms of bleu cheese, Roquefort, was invented in 1070 AD, while Stilton was discovered in the 18th century.Gorgonzola has been produced in the Italian town of Gorgonzola since 879 AD. Then others like it complex, like blue cheese or Roquefort. This article will focus on the difference between the two. It got its name from Penecillium Roqueforte, the specific mold intentionally added to it which is found in caves. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Also one of the older blue cheeses, Roquefort has a unique origin story although it can’t be verified. Roquefort cheese is made in a small area of Southern France from sheep’s milk with penicillium roqueforte added during processing. In conclusion, Roquefort cheese is blue cheese but not all blue cheeses are Roquefort cheese. As for Roquefort, why shouldn’t an American (good speller or bad) call it a “blue cheese”? Understandably, everyone – not only cheese connoisseurs – has their own favorite type of cheese. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. That is essentially the difference between the two. 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%. Roquefort is the most famous French blue, (bleu) cheese. The small village developed on the side of a huge cliff locally known as Rocher du Combalou.. These blue cheeses have different names because these are named after the towns where they are produced. Offers may be subject to change without notice. Roquefort cheese, like any other blue cheese, is white with streaks of blue or blue-green mold. The cheese is then aged in a temperature-monitored setting (i.e. It would be just as silly to refer to Gorgonzola as a “bleu cheese” or un fromage bleu as it would be to use either term for Stilton. Copy infographic link Copy. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. It is called “blue” because of the distinct blue or blue-green veins (that are actually spots of mold) it contains. This cheese comes from a tiny town in southern France and is made especially with Laucaune sheep’s milk. 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. Mineral comparison score is based on the number of minerals by which one or the other food is richer. Blue cheese is a type of cheese, whereas Roquefort is a sheep’s milk blue cheese made in a specific way from Occitan, France and Gorgonzola is a cow’s milk blue cheese made in a specific way from Milan, Italy. 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. To view more foods in other food categories, visit the Vitamin K Food Database. It is made with the milk of Laucaune sheep from southern France. Join the discussion today. Its salty, tangy taste and crumbly texture make it a famous option for dressings and salads. It has many varieties ranging from soft to crumbly and from salty to sour. This type of cheese is known as blue cheese since the blue veins type strips appear on the surface of the cheese. Roquefort Cheese”, Fermented Foods in Health and Disease Prevention, 2017 USDA Nutritional Value, Roquefort Cheese (SR LEGACY, 171250) https://ndb.nal.usda.gov/fdc- … Mineral Comparison. © Copyright 2020 Meredith Corporation. The cheese has a distinctive rich, salty, tangy flavor and an aftertaste that is characteristic of blue cheeses. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes.com is part of the Allrecipes Food Group. Infographic. 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. ’ Ambert among them the Roquefort roquefort vs blue cheese blue cheese but not all blue cheeses into to... 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