Blue cheese roka: Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese (5 oz) Delivery or Pickup Near Me

Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese (5 oz) Delivery or Pickup Near Me

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Yes, Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese is gluten-free.

Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese has 80.0 calories.

Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese has 2.0 carbs.

Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese has 0.0 grams of sugar.

Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese has 7.0 grams of fat.

Kraft Roka Blue Cheese Spread with Philadelphia Cream Cheese has 340.0 grams of sodium.

Kraft Blue Cheese Dressing: Roka vs Chunky

Home / Food / Kraft Blue Cheese Dressing: Roka vs Chunky

I love blue cheese dressing but am usually too busy to make homemade. I sometimes buy Kraft dressing and noticed they have two varieties:

  • Roka Blue Cheese
  • Chunky Blue Cheese

I decided to try these out head-to-head and see which one is the best.

Kraft Blue Cheese Dressing Ingredients


Nutrition Facts
  • Serving Size: 2 Tbsp (30g)
  • Calories: 120
  • Fat Calories: 110
  • Sodium 250mg
  • soybean oil
  • water
  • vinegar
  • blue cheese
  • sugar

Contains less than 2% of:

  • salt
  • modified food starch
  • natural flavor
  • xanthum gum
  • phosphoric acid
  • polysorbate 60
  • dried garlic
  • dried onions
  • lactic acid
  • artificial color
  • beta carotene
  • potassium sorbate
  • calcium disodium EDTA


Nutrition Facts
  • Serving Size: 2 Tbsp (30g)
  • Calories: 120
  • Fat Calories: 110
  • Sodium 320mg
  • soybean oil
  • water
  • blue cheese
  • vinegar
  • sugar
  • salt

Contains less than 2% of:

  • natural flavor
  • xanthum gum
  • lactic acid
  • polysorbate 60
  • propylene glycol alginate
  • dried garlic
  • dried onions
  • artificial color
  • beta carotene
  • potassium sorbate
  • calcium disodium EDTA

Primary Ingredient Differences

  • Roka has more vinegar than Chunky.
  • Chunky has more salt and lactic acid than Roka.

What is Blue Cheese?

Blue cheese is a type of cheese produced by introducing Penicillium mold into the cheese as it is being made. These are the same molds that produce the antibiotic Penicillin.

The cheese gets it’s name from the blue veins produces by the molds.

Blue cheese has a very sharp flavor.

What Is Roka Blue Cheese?

Roka is a trademarked brand name of cheese dressing first used in 1959 by the National Dairy Products Corporation.

In 1969, National Dairy changed its name to Kraftco Corporation. In 1976 this was changed to Kraft, Inc.

Taste Test

My blue-cheese salad-dressing taste test

Ok, this is what we have all been wondering about. How do these two varieties compare in taste?

I made two simple salads and put each blue cheese dressing on the salads. Then, I ate both salads and carefully considered the flavor of the dressings.

I had to switch back and forth eating the salads to get a good comparison of the flavors.


The Chunky is quite a bit thicker than the Roka.

I had to take the lid off of the Chunky to get it to come out of the bottle. It “plops” out of the bottle.

The Roka pours out smoothly.


The Roka has a tangier flavor due to the extra vinegar. While tangy, it is not as tangy as vinaigrette dressings.

The Chunky has a milder flavor.

I couldn’t really tell the difference in the amounts of salt.


I think I prefer the Kraft Roka Blue Cheese Dressing the best.

The reason I like blue cheese to start with is because is has a tangy “bite” to it’s flavor.

The Roka seems to deliver a little more of a realistic blue cheese “bite” than the Chunky does.

Roka wins because it has:

  • Better flavor
  • Less salt
  • Is easier to pour out of the bottle
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Filed Under: Food

About Jeffery Holmes

Jeffery Holmes is the founder of Howzoo. com and has been a home & garden blogger since 2013.
Twitter: @DIYJeff

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Blue cheese. Thesaurus of flavors

What makes blue cheese blue? Blue-green mold Penicillium roqueforti. The blue cheese is dominated by fruity and spicy notes due to the ketone 2-heptanone, as well as green, fat and metal notes, which are responsible for 2-nonanone. Unlike other cheeses, blue cheeses vary greatly in taste depending on the place of origin, the diet of the animals, and whether the milk has been pasteurized or not. The taste of cheese also depends on the type of starter and secondary cultures used in the process of its preparation, on the exposure time and the conditions in which the product is stored. So, the famous Roquefort (Roquefort) ripens in caves — in the description of its appellation it is indicated that only the cheese that has ripened in the natural caves of Kambalou in the commune of Roquefort-sur-Soulzon in the department of Aveyron can have such a name. English Stilton cheese is aged in cellars where cold air can enter the tiny holes made in the cheese and help mold spores do their job. A rare exception to the “Penicillium roqueforti rule” is the outlandish blue cheese Bleu de Termignon, which is produced in microscopic quantities in the French Alps directly on pastures where cattle graze and is naturally moldy. This chapter also covers blue cheeses such as Gorgonzola, Cabrales, Rogue River Blue, Shepherd’s Purse, Shepherd’s Purse, Beenleigh Blue, and Furm d’ amber (Fourme d’Amber).

Blue cheese and avocado. Refusal of avocado with bacon is one of the disadvantages of vegetarianism. Some compensation for this inconvenience can be obtained by replacing the bacon with salty blue cheese, which has a deep, rich taste. Pair them 1970s-style: fill a fruit cavity with blue cheese dressing or spread avocado puree with a little lemon juice on a toasted piece of brioche bun and sprinkle blue cheese on top.

Blue cheese and pineapple. Martin Lersch ( Martin Lersch ) maintains a blog called Khymos , where he regularly posts pairing recipes called TGRWT (They Go Really Well Together , i.e. «They really go well together»). TGRWT No. 10 was dedicated to blue cheese and pineapple. Lersch’s remark that he could not find the «overlap» in the flavors of these ingredients, which many other pairings have shown, is interesting. Other releases TGRWT dedicated to the research of combinations of apple and rose, chanterelles and apricots, parmesan and cocoa, bananas and parsley, etc.

Blue cheese and bacon. See Bacon & Blue Cheese

Blue cheese and broccoli. A threat to bliss or a promise of bliss, depending on how you feel about spicy. The two can be combined in soup, pasta with cheese or, for the more timid gourmets, in a salad of shredded raw broccoli with soft blue cheese dressing.

Blue cheese and grapes. See Grapes and Blue Cheese

Blue cheese and watercress. See Watercress & Blue Cheese

Blue cheese and beef. Writer Peter Graham ( Peter Graham ) states that in order for beef to pair well with cheese, the meat must have a rich taste, and this is determined by the correct fattening of the animal. The classic combination in this sense is the Roquefort steak ( Steak au Roquefort ), and in Spain a similar place is occupied by a combination of steak with cabrales cheese ( Cabrales ), a very fragrant blue cheese from Asturias. An English Stilton will make a «assertive» cheeseburger, which at the end of the morning will help shake sluggish taste buds at brunch. A handful of crumbled blue cheese is sometimes added at the end of the beef stew Carbonnade de Boeuf : the melted cheese robs the dish of some of its «beer» meatiness. Adherents of this combination of flavors should definitely try Shepard’s Persian blue cheese ( Shepherd’s Purse) , made in North Yorkshire from local buffalo milk — it is known to contain more saturated fat than cow’s. This cheese, which thanks to fats has a luxurious taste and fragrant aroma, resembles a mature beef steak and really melts in your mouth like good meat. It is important that Shepards Persian allows you to achieve two goals at once, because it is suitable for feeding some categories of vegetarians.

Blue cheese and grapefruit. Obsolete modern — reusable spaceship type Skylon or flying cars. Combine them in a salad with red onion, beetroot and some crunchy bitter lettuce. An amazing sandwich is made from blue cheese with grapefruit marmalade, if the latter can be found.

Blue cheese and walnut. Roasted walnuts can show some hint of blue cheese flavor, and unripe, bitter-shelled, milky-sweet walnuts work wonders with all types of blue cheeses. These are just classic partners — especially mashed Roquefort with walnuts in a salad with chicory. Before serving salad, well seasoned with olive oil extra virgin , apple cider vinegar and cream 5:3:2, shaken and seasoned. Try also walnuts paired with beanleigh blue cheese ( Beenleigh Blue ), made in Devon from sheep’s milk, which after maturation has an almost fluid texture and shows intense peppery notes in the aroma, or cabrales cheese ( Cabrales, Asturias , Spain), which is said to be so strong that it can knock down a bull.

Blue cheese and mushrooms. See Mushrooms and Blue Cheese

Blue cheese and pear. On the background of some blue cheeses, the delicate flavor of the pear can be lost, but Fourme d’Ambert ( Fourme d’Ambert ) is on the «soft» end of the taste scale, and the pear goes well with it. Fourmes d’ambert is a sweet «milky» cheese with a slight musty aroma associated with its aging in caves and a sweet wine taste that is barely perceptible on the tongue. Other combinations of blue cheese and pear can be found in the salad (See Pear and Walnut ) or blue cheese fondue served with pear slices, figs and walnut bread.

Blue cheese and figs. Dried brown figs taste like sweet sherry «Pedro Ximenez» ( Pedro Ximenez ), black-purple figs are reminiscent of port wine and, accordingly, an excellent combination with Stilton. Conclusion: you can combine stilton with figs, put them on skewers and serve with chilled tawny port ( tawny port ). If you want to savor this couple at the beginning of the evening, then do the following. In a food processor, combine 125g plain flour, 225g grated Stilton cheese, 50g butter, a pinch of salt and 1-2 tbsp. l. cold milk. Roll out the dough into a rectangle about 30 x 20 cm. Use scissors to cut eight dried dark figs into thin strips and lightly press them onto the dough. Fold the dough along the wide side, place one half of the dough on the other so that the figs are inside. Now you have a rectangle measuring about 15×20 cm. Roll it out to a thickness of about 5 mm and cut into strips. Using a spatula, transfer straws to an oiled baking sheet. Bake at 180°C (mark «4» on the gas stove) for 15 minutes. You can try blue cheese and figs in a salad with strong leaves and port wine dressing as an alternative. The latter is done like this. Boil 200 ml of port until its volume is reduced by about half, add 1 tsp. honey and leave to cool. Stir in liquid 3 tbsp. l. olive oil, 2 tbsp. l. balsamic vinegar and season with spices.

Blue cheese and cabbage. Blue Cheese Dressing, recipe below (see Blue Cheese and Chicken ), goes great with coleslaw. But this is not the kind of thing that can make you forget about a warm bed in the early morning. In such a case, it is better to use kimchi butter ( kimchi ) and a sweet gorgonzola croissant served at Momofuku in New York. Oh, and don’t forget the coffee…

Blue cheese and peach. Peach pairs well with Gorgonzola cheese ( Gorgonzola ) as both products show both fruity and creamy characteristics. They often pair with salads or serve with bruschetta, but really, all it takes to demonstrate the benefits of this pairing is a plate and a knife. And here is how the British naturalist F.W. Burbidge ( F.W. Burbidge , 1847–1905) describes the taste of the Asian fruit durian: “A combination of cornmeal, rancid cheese, nectarine, chopped hazelnuts, pineapple, a spoonful of old dry sherry, thick sour cream, apricot pulp, and a small clove of garlic, pounded to a consistency thick cream. Up until now, many Singaporean hotels have banned durians from being kept in their rooms. No to drugs, no to guns, no to durian!

Blue cheese and celery. See Celery & Blue Cheese

Blue cheese and truffle. A pair of «blue cheese and truffle» is included in the creamy sauce that accompanies filet mignon ( filet mignon ). Cookbook author Jennifer Harvey Lang ( Jenifer Harvey Lang ) provides a recipe for baking pastry rolls stuffed with a mixture of blue cheese, cream cheese and cream. After cooking, the tubes are sprinkled with shavings of black truffles. The author of this book once had the idea to combine truffle-enriched honey with Stilton cheese, but then it became clear to me that even without the addition of cream, this pairing would evoke about the same feeling as the combination of a low-cut blouse and a short skirt.

Blue cheese and butternut pumpkin. Pumpkin ravioli often served with gorgonzola sauce (see Blue Cheese and Sage ). The complex flavor of the salty cheese provides a stark contrast to the simple sweetness of the pumpkin, especially if you’re using the «self-assured» Piccante Gorgonzola , rather than the milder versions sometimes described as sweet. Alternatively, try toasting 2cm butternut squash cubes and placing them in the center of your toast. Sprinkle pumpkin with gorgonzola cheese and place under the grill briefly. Serve with a glass of late-harvest German Spätlese ( Spótlese ) with a lot of residual sugar — it will go well with caramelized pumpkin and contrast beautifully with the harshness of salted cheese.

Blue cheese and chicken. This pair is included in Buffalo Chicken Wings ( Buffalo ) (see Celery and Blue Cheese ), but I think the richness of the combination is best revealed in a salad. Prepare blue cheese dressing by thoroughly mixing 100 ml mayonnaise, 150 ml sour cream, 60 g shredded blue cheese, 1 tbsp. l. lemon juice, 2 tbsp. l. parsley, one minced garlic clove and some spices. Refrigerate. Meanwhile, finely chop two celery sticks. Tear the lettuce leaves (Romano) as you would for a Caesar salad. Slice four chicken breasts (boneless and skinless), roll them in flour and fry them in a mixture of peanut butter and butter. When the meat is ready, brush the still hot pieces with a mixture of 2 tbsp. l. butter and 4 tbsp. l. hot sauce, better Frank’s RedHot if you can get it (any other hot sauce will do). In a large bowl, toss lettuce and celery with cold dressing; top with chicken pieces. Serve with a glass of IPA or German wheat beer.

Blue cheese and blueberries. See Blueberry & Blue Cheese

Blue cheese and sage. Salty-sweet blue cheese tends to be bitter, and sage can provide it. Melt 25 g butter, add three large sage leaves and mix the ingredients for 30 seconds. Put the mixture on low to medium heat, add 75 g of grated gorgonzola cheese ( Gorgonzola ) and 150 ml cream. Stir until the cheese is melted and the mixture is smooth. Remove the sage, season to taste and serve with pasta or gnocchi.

This text is an introductory fragment.

Roquefort | it’s… What is Roquefort?


Roquefort is without a doubt the most famous and widespread blue cheese in the world. The secret of its production is still kept secret, so real Roquefort can only be made in one place — south of the Central Massif in the area of ​​​​the historical province of Rouergue (Rouergue). In this area, whose population has been raising sheep for centuries, an amazing technology of ripening sheep cheese in limestone grottoes was born, as a result of which a noble mold forms inside the cheese. The legend of Roquefort says: a young shepherd was tending a flock of sheep on the top of Mount Kombalu, not far from the village of Roquefort. A shepherdess from a neighboring farm passed by. The girl was so charming that our shepherd forgot his breakfast, which consisted of a slice of rye bread and a piece of fresh cheese, in a cave grotto and ran to win the heart of a young beauty. Returning to the grotto a few days later, the shepherd saw that the piece of cheese had changed a lot: it was covered with bluish-green mold. The shepherd tasted the cheese and found it excellent. Thus, Roquefort was born. On top, Roquefort is covered with a white, always slightly moist and shiny crust. Inside — oily pulp with blue mold, which forms small cavities. Cheese made by hand can be distinguished by the uneven distribution of mold inside. Roquefort has a pronounced unique taste, reminiscent of the taste of hazelnuts. The aroma emanating from Roquefort is a complex bouquet, which is based on the smells of sheep’s milk and limestone grotto.

(Culinary dictionary. Zdanovich L.I. 2001)

* * *

sheep’s cheese 45% fat, made in the Ruerga region, with blue veins, smooth, creamy, with a natural rind, strong aroma and pronounced taste. One of the oldest cheeses: it is mentioned by Pliny the Younger. Charles VI himself in 1411 endowed the inhabitants of the village of Roquefort in Auvergne with the rights to produce this cheese. Roquefort in the recent history of France is the first of the cheeses protected by French territorial legislation on appellations (July 1926 years). It is aged in caves high in the mountains. The milk for it comes from Auvergne (for the most part), as well as from other provinces (even from the Pyrenees and Corsica), but the only place where it matures is the district of Roquefort.