Definition of Blue Cheese and Roquefort Cheese
Do you know What is Blue Cheese and Roquefort Cheese. If you are looking for the definition of Blue Cheese and Roquefort Cheese or want to know what is Blue Cheese and Roquefort Cheese?, then this is where you will fetch your answers. Well, in simple terms
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
While Roquefort is a French Blue cheese, made from the milk of sheep. Both these products are unique in their own ways. Blue Cheese is a Not Available colored dairy product and Roquefort Cheese is Blue colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Blue Cheese bears Salty, Sharp and Tangy flavor with a Sour smell and Strong aroma whereas Roquefort Cheese has Salty, Sharp and Tangy flavor and a Sour smell and Strong aroma. The color, flavor and the aroma of these products depict their origin. Blue Cheese originated in Europe, France, whereas origin of Roquefort Cheese is traced back to France.