American Cheese vs Rocamadour Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Rocamadour Cheese is soft, creamy and made from goat milk, originating in France.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

What Is Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

What's the Difference Between American Cheese and Rocamadour Cheese?

• Origin: American Cheese (United States), Rocamadour Cheese (France)
• Milk type: American Cheese (Cow's milk), Rocamadour Cheese (Goat's milk)
• Milk treatment: American Cheese (pastuerized), Rocamadour Cheese (unpasteurized)
• Texture: American Cheese (Semi-soft, processed), Rocamadour Cheese (Soft, creamy)
• Rind: American Cheese (rindless), Rocamadour Cheese (White, soft (early); (matured))
• Taste: American Cheese (mild, salty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Rocamadour Cheese?

American Cheese reads as mild, salty, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, American Cheese offers mild, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell.

Can You Substitute American Cheese for Rocamadour Cheese?

American Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, processed bite and body where the recipe calls for soft, creamy. Flavor-wise, American Cheese reads as mild, salty while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, American Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, processed cheese, go with American Cheese. For a soft, creamy profile, Rocamadour Cheese is the better fit. Flavor-wise, American Cheese suits recipes that want mild, salty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is American Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. American Cheese originates in United States, while Rocamadour Cheese comes from France. American Cheese is made from cow milk; Rocamadour Cheese uses goat.

Is American Cheese similar to Rocamadour Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute American Cheese for Rocamadour Cheese?

You can, but expect a shift in richness and milk character.

Does American Cheese taste like Rocamadour Cheese?

American Cheese reads as mild, salty, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. American Cheese leans mild, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, American Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Rocamadour Cheese is soft, creamy.