Arzúa-Ulloa Cheese vs Rocamadour Cheese

Q: Is Arzúa-Ulloa Cheese the same as Rocamadour Cheese?

No. Arzúa-Ulloa Cheese and Rocamadour Cheese are distinct cheeses from Spain and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Arzúa-Ulloa Cheese for Rocamadour Cheese?

In most recipes you can swap Arzúa-Ulloa Cheese for Rocamadour Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Arzúa-Ulloa Cheese or Rocamadour Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Arzúa-Ulloa Cheese

Rocamadour Cheese

Arzúa-Ulloa Cheese is a unctuous and creamy cow-milk cheese from Spain, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Arzúa-Ulloa Cheese?

From the lush pastures of Galicia, Spain, Arzúa-Ulloa is crafted from the milk of local cows. This soft, creamy cheese has a mild, slightly salty taste and a smooth, supple texture, making it excellent for melting. It is often used in traditional Spanish cooking and pairs beautifully with fruity red wines.

What Is Rocamadour Cheese?

Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.

What's the Difference Between Arzúa-Ulloa Cheese and Rocamadour Cheese?

Origin: Arzúa-Ulloa Cheese (Spain), Rocamadour Cheese (France)
Milk type: Arzúa-Ulloa Cheese (Cow's milk (raw or pasteurized)), Rocamadour Cheese (goat's milk)
Milk treatment: Arzúa-Ulloa Cheese (Raw or Pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Arzúa-Ulloa Cheese (Unctuous and creamy), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Aging: Arzúa-Ulloa Cheese (At least 6 days), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Arzúa-Ulloa Cheese	Rocamadour Cheese
Country of Origin	Spain	France
Specific Origin	Galicia, Banks Of The Ulla River	Communes Of The Causses Du Quercy
Milk Type	Cow's milk (raw or pasteurized)	Goat's milk
Milk Treatment	Raw or Pasteurized	Unpasteurized
Texture	Unctuous and creamy	Soft and creamy; becomes drier (matured)
Rind	—	White, soft (early); (matured)
Aging	At least 6 days	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Slightly salty and pleasantly acidic, buttery and milky with nutty notes	Mild; becomes stronger

Taste Comparison: Does Arzúa-Ulloa Cheese Taste Like Rocamadour Cheese?

Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Rocamadour Cheese brings mild; becomes stronger character. Aging plays into this as well. Arzúa-Ulloa Cheese at at least 6 days develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Arzúa-Ulloa Cheese for Rocamadour Cheese?

Arzúa-Ulloa Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous and creamy bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Arzúa-Ulloa Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous and creamy cheese, go with Arzúa-Ulloa Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Arzúa-Ulloa Cheese suits recipes that want slightly salty and pleasantly acidic, buttery and milky with nutty notes notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

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Frequently Asked Questions

Is Arzúa-Ulloa Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Arzúa-Ulloa Cheese originates in Spain, while Rocamadour Cheese comes from France. Arzúa-Ulloa Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Arzúa-Ulloa Cheese is typically aged at least 6 days, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Arzúa-Ulloa Cheese similar to Rocamadour Cheese?

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

Can I substitute Arzúa-Ulloa Cheese for Rocamadour Cheese?

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

Does Arzúa-Ulloa Cheese taste like Rocamadour Cheese?

Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Rocamadour Cheese is mild; becomes stronger.

What is Arzúa-Ulloa Cheese made of?

Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.

What is Rocamadour Cheese made of?

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

Which should I choose, Arzúa-Ulloa Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Arzúa-Ulloa Cheese is unctuous and creamy, while Rocamadour Cheese is soft and creamy; becomes drier (matured).