Whats the difference between Roka and chunky blue cheese dressing?

[JEDI]

Google has failed me.
whats the difference?

 

[krose]

Chunks? One's rich and one's daring?

 

[Carson Dyle]

This is most likely the origin of "Roka". A popular name for a cheese pastry (cracker) that Kraft appropriated (or licensed) for a cheese spread. It looks like Kraft Roka Blue was originally a cheese spread that everyone and their Mom used to make cheese balls around the holidays. I guess Kraft discontinued it a few years ago, but after complaints they now bring it back every Christmas.

THE ROKA HISTORY

ROKA Cheese Crispies was founded by Jo Roodenrijs in 1946, as a sidebusiness to his patisserie shop in Delft, the Netherlands. The companyspecialized in the production of very high quality, crispy puff-pastrybiscuits, abundantly flavoured with over 30% matured Gouda cheese andpacked in an attractively decorated tin, with excellent storagequalities and providing an exclusive image.

By 1955 the ROKA products were sold in 32 countries and theoriginal bakery could not cope with the growing demand any longer.

http://www.cheesecrispies.com/en/ROKA/history

As to the difference between the dressings? Could be different cheeses, or they could be pretty much the same. Kraft has been using the Roka brand name for 50+ years, so wouldn't want to give up the brand recognition.

 

[Carson Dyle]

BTW, I've never been much of a big blue cheese dressing fan, but a couple years ago I wanted some blue cheese dressing for dipping celery and carrot sticks. I thought Ken's Steak House Chunky Blue Cheese dressing was pretty damned tasty, with lots of nice chunks of blue cheese.

 

[krose]

Perhaps Roka is a shortened form of "Roquefort" which is a type of blue cheese. I like Ken's dressings. The apple cider vinaigrette is especially tasty on a spinach salad with sliced apples, craisins and walnuts.