Beaufort Cheese vs 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 smooth, creamy cheese from the Savoie region of France. Known for its distinct concave wheel shape, it is produced from raw cow's milk and aged in mountain caves for a minimum of five months. Beaufort has a strong, sweet taste and is often used in fondue due to its excellent melting properties.

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 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)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Rocamadour Cheese?

Their flavor profiles are distinct. 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).

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.

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?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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). 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).