Bergkäse Cheese vs Rocamadour Cheese

Q: Is Bergkäse Cheese the same as Rocamadour Cheese?

No. Bergkäse 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 Bergkäse Cheese for Rocamadour Cheese?

In most recipes you can swap Bergkäse Cheese for Rocamadour Cheese, though the result will shift in flavor and finish.

Q: Does Bergkäse Cheese taste like Rocamadour Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Bergkäse 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.

Bergkäse Cheese

Rocamadour Cheese

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

What Is Bergkäse Cheese?

Bergkäse, meaning "mountain cheese," is a hard cheese made in the Alpine regions of Austria and Germany. It has a dense texture and a rich, buttery flavor with hints of nuts and hay, reflecting its alpine origins. This cheese is typically aged for several months, developing a complex flavor profile that is both sharp and slightly sweet.

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 Bergkäse Cheese and Rocamadour Cheese?

Side-by-Side Comparison

	Bergkäse Cheese	Rocamadour Cheese
Country of Origin	—	France
Specific Origin	—	Communes Of The Causses Du Quercy
Milk Type	—	Goat's milk
Milk Treatment	—	Unpasteurized
Texture	—	Soft and creamy; becomes drier (matured)
Rind	—	White, soft (early); (matured)
Aging	—	Between 6 and 10 days; longer for drier, stronger flavor
Taste	—	Mild; becomes stronger

Taste Comparison: Does Bergkäse Cheese Taste Like Rocamadour Cheese?

Their flavor profiles are distinct.

Can You Substitute Bergkäse Cheese for Rocamadour Cheese?

Bergkäse Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe.

Which Is Better, Bergkäse Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Bergkäse Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses.

Is Bergkäse Cheese similar to Rocamadour Cheese?

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

Can I substitute Bergkäse Cheese for Rocamadour Cheese?

You can, but expect a shift in flavor and finish.

Does Bergkäse Cheese taste like Rocamadour Cheese?

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

What is Bergkäse Cheese made of?

Bergkäse Cheese is made from milk.

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, Bergkäse Cheese or Rocamadour Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.