What Is Roquefort Cheese? 3 Best Substitutes for It!

Roquefort Cheese
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Roquefort cheese is blue and made in France. It has a distinctive aroma that makes it unique, but it’s not the only cheese that’s blue. Other blue cheeses include Gorgonzola and Bleu d’Auvergne. Roquefort is made from sheep’s milk, which gives it a stronger flavor than cow’s milk.

The bacteria used to make it is called Brevibacterium linens, and it produces a lot of the characteristic blue color in the cheese.

Here are some great alternatives to this beloved French blue cheese!

Best Roquefort Cheese Replacements

Roquefort Cheese
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1. Maytag Blue cheese

This American blue cheese is made from cow’s milk and has a creamy texture that makes it a great substitute for Roquefort. It has a strong blue color, so you might want to pair it with something slightly decoration-free like strawberries.

Maytag Blue is naturally on the milder side, and it pairs well with hearty meats like a slice of thick-cut roast beef or a tender pork chop. If you’re looking to pair only one cheese for dinner, this is your cheese.

2. Danish Blue cheese

If you want to taste true authentic Roquefort, then look no further than “Colonias Dry Aged Slice Blue Cheese Danish Dairies,” as it is a top-quality homegrown blue cheese rich in depth and mouthwatering experience.

Our cows are grass-fed from Ayrshire, Scotland, and by using the finest raw milk breed known as the Swedish Holstein, there has been no use of additives or artificial preservation methods used in making this cheese. It weighs approximately 8-9cms in length and 6mm at its widest point, where it continues straight down to about 18cms in length but after rounding this.

3. Gorgonzola Dolce

This creamier Gorgonzola made with cow’s milk makes this blue cheese a great substitute for Roquefort. The flavors are very similar, but these cheeses with a different texture might take some getting used to for first-time buyers.

Dairy enthusiasts will enjoy the taste of this tasty blue cheese. The green stippled veins running through the soft rind give its richness of taste from inside.

It has been created in Liretani, Italy, since 1749 as blue cheese and since then have added flavors from herbs which have taken it from being a blue to colored by green or red rocks.

In its natural state, without messing with any additives, Gorgonzola dolce would be hard to find in your local grocery store, so it’s great to know you can beat store-bought specialty cheeses hands down.

Other alternatives include:

Bleu d’Auvergne

This French cheese has strong similarities with Roquefort, but a stronger and more intense blue cheese flavor may get some newcomers to the product category.

The Wensleydale, or Wensley as affectionately known by many, comes from the north of England.

The main characteristic of this product is enough openness between everyone who wants their tube of it. The rich cream-colored curd wrapped within the mild gritty paste gives it a tangy taste without recklessness.

It will never fatten you up, and you can easily pair it with low-fat foods.

Frisian Blue

This Dutch cow’s milk will do the job intended and establish itself alright as an alternative to Roquefort; despite its softening after a while, why do not attempt way supplement your diabetic diet alongside a good means of support?

Arguably speaking, the Frisian Blue cheese sets it apart from the other types because of its terrible smell. The taste is rich, creamy, agreeable flavor, and sweet. It is made in the heartland of Gelderland, Netherlands.

It would help if you offered this to your friends or foodies encounters at parties to make it feel that you are presenting great taste for them.

Regardless, this stinky cheese is not fear-inspiring as much as it amuses foodies across the world – so spread a smile along with it every time you eat it. It is also a good substitute for Roquefort because of its mild but robust flavors.

Uses of Roquefort cheese

The use of Roquefort cheese began in the 13th century when cows could not be used to produce milk. Sheep were raised, are lactose-producing bacteria were discovered.

The blue color was mixed with the milk and later cultured with added salt, its famous characteristic blue color. That is what good quality everyday cheeses using this technique produce perfectly!

There are several great uses for roasted soft white Roquefort spread mousses; good recipe in this lesson!

Another that you will find most suitable for being used as mozzarella on pizza is making it into omelets or eggs Benedict; sandwich wedges of it might be just so welcomed!

Add some to your soups or hot cereal. If you cannot find it here, the possibilities are endless wherever you live.

You can break into a salad or salad dressings or pour it over your cooked vegetables and sprinkle chopped nuts over them – with its background sugars, a chunk of meat, and all being rolled together – that’s an excellent way to start your meal.

Frequently Asked Questions about Roquefort cheese.

Does Roquefort need the addition of mold?

Typically, yes, because the fungus Mucor is intimately involved in the make-up of strings of Roquefort cheese.

Is there a difference between Roquefort cheese daily French Brie Cheese Daily or a hand-operated?

The differences between Roquefort are evident although subtle what you often overlook when buying bleu is that the seasonal changes of temperature and humidity in storages offer various climatic conditions, which lead to distinction tastes/aromas in different types of cheeses made use of some pathogens (contrarian) which live in the hygiene scores that lead to a discrepancy.


All jokes aside, Remember, tap cheese has a longer shelf life, too, and is super simple to do. So, the next time you get back to experimenting, remember to try that away!

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