Author Topic: Difference Between Roquefort & Blue Cheese?  (Read 6559 times)

Offline Brian

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Difference Between Roquefort & Blue Cheese?
« on: May 09, 2009, 11:18:13 PM »

I'm real new to moldy cheeses, and have only tried it once.

What is the difference between a Roquefort and a Bleu cheese, cheese?  Aren't they the same mold strain?


Offline John (CH)

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Re: Difference Between Roquefort & Blue Cheese?
« Reply #1 on: May 10, 2009, 08:01:28 AM »
Brian, good question.

FWIW, my understanding here is that:
  • The blue mold is from Penicillium roqueforti named after the caves around Roquefort on Soulzon River in S France where Roquefort Cheese was originally made.
  • There are many strains of P. roqueforti, there are a few listed in the Product Data Sheets from manufacturers CHR Hansen & Danisco posted in our Library.
  • Roquefort is made from sheep's milk whereas Blue Cheese are cow's milk based.
  • Some blue cheese like Danablu, use both P. roqueforti and P. candidum, the white mold normally used in Camembert & Brie.

Anyone else please help here!