Brie Cheese vs Rocamadour Cheese

Q: Is Brie Cheese the same as Rocamadour Cheese?

No. Brie 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 Brie Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Brie 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.

Brie Cheese

Rocamadour Cheese

Brie Cheese is a soft 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 Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Rocamadour Cheese?

Milk type: Brie Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Brie Cheese (Raw, Pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Brie Cheese (Soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Brie Cheese (Bloomy), Rocamadour Cheese (White, soft (early); (matured))
Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Brie Cheese (Nutty, Mushroom), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Brie Cheese	Rocamadour Cheese
Country of Origin	France	France
Specific Origin	Brie	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Raw, Pasteurized	Unpasteurized
Texture	Soft	Soft and creamy; becomes drier (matured)
Rind	Bloomy	White, soft (early); (matured)
Aging	At least 4 to 5 weeks; several months to a year for brie noir	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Nutty, Mushroom	Mild; becomes stronger

Taste Comparison: Does Brie Cheese Taste Like Rocamadour Cheese?

Brie Cheese reads as nutty, mushroom, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Brie Cheese for Rocamadour Cheese?

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

Which Is Better, Brie Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom 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 Brie Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Brie Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Brie Cheese similar to Rocamadour Cheese?

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

Can I substitute Brie Cheese for Rocamadour Cheese?

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

Does Brie Cheese taste like Rocamadour Cheese?

Brie Cheese reads as nutty, mushroom, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Rocamadour Cheese?

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