What is the difference between Roquefort and blue cheese?

While both Roquefort and blue cheese are known for their distinctive blue veins and pungent flavors, there are some key differences:

1. Origin and Production:

* Roquefort: This cheese is a Protected Designation of Origin (PDO), meaning it can only be made in the Roquefort-sur-Soulzon region of France. It is made from sheep's milk and aged in caves with naturally occurring Penicillium Roqueforti mold.

* Blue cheese: This is a broader category of cheese that encompasses many different varieties. It can be made from cow's, goat's, or sheep's milk and is usually ripened with Penicillium Roqueforti or Penicillium Glaucum mold.

2. Flavor and Texture:

* Roquefort: Known for its intense, salty, and pungent flavor with a creamy, buttery texture. The mold creates a characteristic spicy, earthy, and slightly peppery taste.

* Blue cheese: The flavor varies depending on the type of milk used and the aging process. Some blue cheeses are milder and milder than others. The texture can range from crumbly to creamy.

3. Uses:

* Roquefort: Often enjoyed on its own or used in salads, pasta dishes, sauces, and dressings. It is also a popular ingredient in French cuisine.

* Blue cheese: Used in a wide range of applications, including sandwiches, burgers, dips, pizzas, and salads.

In essence:

* Roquefort is a specific type of blue cheese with a unique flavor profile and production process.

* Blue cheese is a broader category encompassing many varieties with varying flavor and texture characteristics.

Here's a simple analogy: Think of Roquefort as a specific brand of blue jeans (like Levi's), while blue jeans represent a broader category of pants.