what is the difference between blue cheese and roquefort dressing?
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"What is the difference between Gorgonzola, Roquefort and blue cheese? ... Roquefort and Gorgonzola are two kinds of blue cheese. Roquefort is a French sheep's milk cheese and Gorgonzola is Italian and made from cow's milk. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola.
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Blue Cheese Information igourmet.com sells over 50 different blue varieties from all over the world. Each is accompanied by a long story about its history and manufacture.
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The first and foremost difference between each of these is where they are made. All of these are protected to only be called Gorgonzola, Roquefort or Stilton based on being made in an specific region. ... Gorgonzola cheese is produced in a small area of Northern Italy and is made from either cow's milk or goat's milk.
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Colby cheese, originally called Colby Swiss Cheddar is a semi-hard American cheese prepared from cow's milk. ... While the cheese looks similar Cheddar due to the colour, Colby cheese is softer, has a more open texture and higher moisture content. The flavour is much milder and creamy if compared to Cheddar.
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Swiss. Both cheeses have a pale yellow color, nutty flavor and smooth, creamy texture, although longer-aged Emmenthalers become much harder. The main difference between Swiss cheese and Baby Swiss cheese is that, due to its shorter ripening time, Baby Swiss has smaller “eyes” than the huge wheels of Emmenthaler.
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Often referred to as blue cheese, Gorgonzola is exclusively made from cow's milk, often boasting milder flavors than those of other blue cheeses. What truly sets it apart from other blue cheese is its deep roots in Italian artisanship, still influencing production today.
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Many people think that if a cheese is pasteurised, this automatically makes it safe for pregnant women but, this is not correct. Mould-ripened cheeses with a rind such as Brie, Blue Brie, Camembert and Chèvre are not safe, whether they are pasteurised or non-pasteurised. These soft cheeses to avoid include: Brie.
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How Blue Cheese Is Made. Raw milk is pasteurized and then acidification occurs when a starter culture is added to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to help coagulate the milk, and the curds are cut to release the whey. The curds are drained and formed into wheels.
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Blue cheese may be good for your health, study suggests. A new study has linked blue cheese to better heart health leading to speculation that it may have led to French longevity. Blue cheeses like Roquefort and Bleu d'Auvergne are being credited with helping reduce cardiovascular disease in France.
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Cheesecloth is a loose-woven, gauze-like cotton cloth. It is a bleached, stiffened cotton woven fabric, which incorporates the best properties of cotton. ... Cheesecloth is thicker than gauze with a tighter weave. Gauze is a thinner, more translucent fabric with a looser open weave.
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This Italian classic features a nearly identical consistency, while flavors range from mild to pungent, depending on the age. Nutty, tangy and creamy, mistaking Gorgonzola for Stilton is easy to do. A milder take on blue cheese, Castello Traditional Danish Blue is creamy with earthy hints of mushroom.
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The biggest difference between mascarpone vs cream cheese is the amount of milk fat each contains and where they originated. ... By law, American cream cheese must contain at least 33 percent milk fat and no more than 55 percent moisture. Mascarpone is essentially Italian cream cheese, but it's made from whole cream.
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Ricotta. This is the number one substitute for feta cheese. ... It has a much different taste than feta, being a sweeter cheese where feta tends to be salty and slightly bitter. The crumbly texture is very similar, though, so it serves the same purpose as feta in many recipes.
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Made with pasteurized milk (eg. Cheddar, gouda, Swiss, parmesan, curds, etc.) Semi-soft cheese, blue cheese and molded-rind cheese should be avoided even if prepared from pasteurized milk because they contain more moisture and are less acidic than hard cheeses.
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To be on the safe side, pregnant women may wish to avoid blue cheese dressing. If you decide to buy it, select a product that has been pasteurized. As it's often made with unpasteurized milk, blue cheese increases your risk of Listeria poisoning, which is extremely dangerous for unborn babies.
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Cream cheese is creamy and smooth, it is also easy to spread but can be chilled for a few hours to make it harder. Ricotta cheese on the other hand is a more firm kind of cheese that has a very light hint of graininess to it, but can be melted or warmed to soften it up. However, it is not as spreadable as cream cheese.
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The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty.