What To Know
- The cheese is then aged in the cool, humid caves of Roquefort-sur-Soulzon for a minimum of three months, allowing it to develop its distinct flavor and texture.
- Stilton is aged for a minimum of two months, with some varieties being aged for longer periods to develop a more complex flavor.
- Roquefort can also be used as a spread or dip, adding a touch of sophistication to crackers and crudités.
In the realm of gourmet cheeses, Roquefort cheese and Stilton stand tall as two of the most renowned and delectable blue cheeses. Both hailing from distinct regions with rich cheesemaking traditions, these cheeses share a common thread of blue-green veins that impart a sharp, distinctive flavor. However, they also possess unique characteristics that set them apart in the culinary landscape. In this comprehensive guide, we will delve into the fascinating world of Roquefort cheese vs. Stilton, exploring their origins, production methods, flavor profiles, and culinary applications.
Historical Origins: A Legacy of Excellence
Roquefort Cheese: A French Treasure
Roquefort cheese traces its roots back to the caves of Roquefort-sur-Soulzon, a commune in southern France. Its history is shrouded in legend, with some tales suggesting that its discovery dates back to the Roman era. However, it was not until the 15th century that Roquefort cheese gained widespread recognition and appreciation.
Stilton Cheese: An English Icon
Stilton cheese, on the other hand, originated in the village of Stilton, Leicestershire, England. Its origins can be traced back to the 18th century, when local farmers began producing a distinctive blue cheese that quickly gained popularity. Stilton’s reputation grew throughout the following centuries, and it became a staple in cheese shops and dining tables across the United Kingdom and beyond.
Production Methods: A Journey of Transformation
Roquefort Cheese: A Natural Masterpiece
Roquefort cheese is crafted from sheep’s milk, which gives it a rich and creamy texture. The milk is first heated and then inoculated with a specific mold culture, Penicillium roqueforti. This culture is what imparts the characteristic blue-green veins and sharp flavor to the cheese. The curds are then cut, salted, and placed in perforated molds to drain. The cheese is then aged in the cool, humid caves of Roquefort-sur-Soulzon for a minimum of three months, allowing it to develop its distinct flavor and texture.
Stilton Cheese: A Blend of Tradition and Innovation
Stilton cheese is made from cow’s milk, which results in a slightly milder flavor compared to Roquefort. The milk is pasteurized and then inoculated with Penicillium roqueforti. The curds are cut, salted, and placed in molds to drain. The cheese is then pierced with needles to create small air pockets that allow the mold to spread evenly throughout the cheese. Stilton is aged for a minimum of two months, with some varieties being aged for longer periods to develop a more complex flavor.
Flavor Profiles: A Symphony of Tastes
Roquefort Cheese: A Bold and Assertive Delight
Roquefort cheese possesses a bold and assertive flavor that is both sharp and salty. The blue-green veins contribute a distinct piquancy, while the creamy texture adds a touch of richness. Roquefort’s flavor is often described as earthy, nutty, and slightly spicy.
Stilton Cheese: A Milder, More Balanced Experience
Stilton cheese offers a milder and more balanced flavor profile compared to Roquefort. It has a creamy and smooth texture with a slightly sweet and nutty flavor. The blue-green veins add a subtle sharpness, but the overall taste is more approachable and less overpowering.
Culinary Applications: A Versatile Duo
Roquefort Cheese: A Culinary Chameleon
Roquefort cheese’s bold flavor makes it a versatile ingredient in various culinary creations. It is commonly used in salads, sandwiches, and pasta dishes. Its sharp taste pairs well with sweet fruits like pears and figs, as well as salty meats like prosciutto and bacon. Roquefort can also be used as a spread or dip, adding a touch of sophistication to crackers and crudités.
Stilton Cheese: A Crowd-Pleasing Classic
Stilton cheese’s milder flavor makes it a crowd-pleasing choice for a wide range of dishes. It is often served as a dessert cheese, accompanied by sweet accompaniments like honey, fruit, and biscuits. Stilton can also be incorporated into savory dishes such as soups, stews, and casseroles, adding a rich and creamy element.
Pairing Suggestions: A Match Made in Heaven
Roquefort Cheese: A Perfect Match for Robust Flavors
Roquefort cheese’s bold flavor pairs well with robust wines such as Cabernet Sauvignon, Syrah, and Port. These wines have the structure and tannins to stand up to the cheese’s intensity. For a sweeter pairing, try a Sauternes or a late-harvest Riesling.
Stilton Cheese: A Harmonious Union with Sweet and Savory
Stilton cheese’s milder flavor allows it to pair well with a wider range of wines. Sweet wines like Port and Sauternes complement the cheese’s sweetness, while dry white wines like Chardonnay and Sauvignon Blanc provide a crisp and refreshing contrast. For a savory pairing, try a Pinot Noir or a Malbec.
Beyond the Cheeseboard: Exploring Other Blue Cheese Varieties
Gorgonzola Cheese: An Italian Masterpiece
Gorgonzola cheese is an Italian blue cheese made from cow’s milk. It has a creamy and slightly crumbly texture with a mild and nutty flavor. Gorgonzola is often used in pasta dishes, risottos, and salads.
Cabrales Cheese: A Spanish Delight
Cabrales cheese is a Spanish blue cheese made from cow’s milk, goat’s milk, and sheep’s milk. It has a strong and pungent flavor with a slightly smoky aroma. Cabrales is often used in sandwiches, salads, and as a spread or dip.
Danish Blue Cheese: A Mild and Creamy Treat
Danish Blue Cheese is a mild and creamy blue cheese made from cow’s milk. It has a slightly sweet and nutty flavor with a smooth and spreadable texture. Danish Blue Cheese is often used in salads, sandwiches, and as a dessert cheese.
The Great Debate: Which Cheese Reigns Supreme?
The question of which cheese is superior, Roquefort or Stilton, is a matter of personal preference. Both cheeses offer unique flavor profiles and culinary applications that appeal to different palates. Roquefort’s bold and assertive flavor may be overwhelming for some, while Stilton’s milder and more balanced taste may be more approachable for others. Ultimately, the choice between Roquefort and Stilton depends on the individual’s taste preferences and the intended use.
Frequently Asked Questions
1. What is the main difference between Roquefort and Stilton cheese?
The main difference between Roquefort and Stilton cheese lies in their flavor profiles. Roquefort has a bold and assertive flavor, while Stilton has a milder and more balanced taste.
2. Which cheese is older, Roquefort or Stilton?
The origins of Roquefort cheese can be traced back to the Roman era, while Stilton cheese originated in the 18th century. Therefore, Roquefort cheese is older than Stilton cheese.
3. How can I tell if Roquefort or Stilton cheese is of good quality?
Look for cheeses with a creamy and smooth texture, free of any cracks or blemishes. The blue-green veins should be evenly distributed throughout the cheese. Avoid cheeses that have a strong or pungent odor, as this may indicate that they are past their prime.
4. What are some popular dishes that incorporate Roquefort or Stilton cheese?
Roquefort cheese is commonly used in salads, sandwiches, pasta dishes, and as a spread or dip. Stilton cheese is often served as a dessert cheese, accompanied by sweet accompaniments like honey, fruit, and biscuits. It can also be incorporated into savory dishes such as soups, stews, and casseroles.
5. How should I store Roquefort or Stilton cheese?
Both Roquefort and Stilton cheese should be stored in the refrigerator at a temperature between 32°F and 40°F. Wrap the cheese tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
