Beaufort Cheese vs Rocamadour Cheese

Q: Is Beaufort Cheese the same as Rocamadour Cheese?

No. Beaufort Cheese and Rocamadour Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Beaufort Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Beaufort 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.

Beaufort Cheese

Rocamadour Cheese

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

What Is Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

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 Beaufort Cheese and Rocamadour Cheese?

Milk type: Beaufort Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Beaufort Cheese (Raw), Rocamadour Cheese (unpasteurized)
Texture: Beaufort Cheese (Hard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Beaufort Cheese (Even yellow color), Rocamadour Cheese (White, soft (early); (matured))
Aging: Beaufort Cheese (5 to 12+ months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Beaufort Cheese (strong), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Beaufort Cheese	Rocamadour Cheese
Country of Origin	France	France
Specific Origin	Beaufortin Valley, Savoie Region	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Hard	Soft and creamy; becomes drier (matured)
Rind	Even yellow color	White, soft (early); (matured)
Aging	5 to 12+ months	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Strong	Mild; becomes stronger

Taste Comparison: Does Beaufort Cheese Taste Like Rocamadour Cheese?

Beaufort Cheese reads as strong, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Beaufort Cheese for Rocamadour Cheese?

Beaufort Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Beaufort Cheese reads as strong while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Beaufort Cheese or Rocamadour Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Beaufort Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Beaufort Cheese similar to Rocamadour Cheese?

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

Can I substitute Beaufort Cheese for Rocamadour Cheese?

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

Does Beaufort Cheese taste like Rocamadour Cheese?

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

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

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, Beaufort Cheese or Rocamadour Cheese?

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