Is there any difference in Roquefort and blue cheese other than place of origin?
Well the answer Ron gave is partially correct, I am a former chef (I also worked in France) and there is a difference and there is something to the saying of they are both blue veined cheeses, Roquefort however is generally made with sheeps milk and Danish and other blue cheese are made with cows milk, there a few goat milk blues and combos of milks. Roquefort is age in caves were the other are mainly done in humidity controlled environments, they are also a diferent form of pencillium bacteria, as it is injected into the pressed raw cheeses to inoculate them and start the process for the veins to grow.
