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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Brian on May 10, 2009, 04:18:13 AM

Title: Difference Between Roquefort & Blue Cheese?
Post by: Brian on May 10, 2009, 04:18:13 AM

OK

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?

Brian

Title: Re: Difference Between Roquefort & Blue Cheese?
Post by: Cheese Head on May 10, 2009, 01:01:28 PM

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Penicillium roqueforti named after the caves around Roquefort on Soulzon River in S France where Roquefort Cheese was originally made.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 (http://cheeseforum.org/forum/index.php/topic,1451.0.html).
• 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 (http://www.rosenborg.com/C1256EAF00420115/O/ANRN63KG43), the white mold normally used in Camembert & Brie.

Anyone else please help here!