Brocciu Corse / Brocciu Cheese vs Rocamadour Cheese
Brocciu Corse / Brocciu Cheese is a firm, creamy consistency goat and sheep-milk cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Brocciu Corse / Brocciu Cheese?
Brocciu Corse, also known simply as Brocciu, is a traditional cheese from Corsica, France. It is a whey cheese made exclusively from fresh goat's and/or ewe's milk whey, supplemented with fresh whole ewe's and/or goat's milk used in its raw state. The cheese is available in two varieties: fresh (frais) and ripened (passu). Brocciu Corse is characterized by its firm texture, creamy consistency, and mild, slightly salty flavor. It is a key ingredient in many regional Corsican dishes, such as omelettes with wild mint and traditional pastries. The cheese is protected under the PDO (Protected Designation of Origin) status, ensuring its production is confined to the geographical area of Corsica.
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 Brocciu Corse / Brocciu Cheese and Rocamadour Cheese?
- Milk type: Brocciu Corse / Brocciu Cheese (Goat's and/or ewe's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Brocciu Corse / Brocciu Cheese (Raw), Rocamadour Cheese (unpasteurized)
- Texture: Brocciu Corse / Brocciu Cheese (Firm, creamy consistency), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Aging: Brocciu Corse / Brocciu Cheese (Available fresh or ripened), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Brocciu Corse / Brocciu Cheese (Mild, slightly salty), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Brocciu Corse / Brocciu Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Corsica | Communes Of The Causses Du Quercy |
| Milk Type | Goat's and/or ewe's milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Firm, creamy consistency | Soft and creamy; becomes drier (matured) |
| Rind | — | White, soft (early); (matured) |
| Aging | Available fresh or ripened | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Mild, slightly salty | Mild; becomes stronger |
Taste Comparison: Does Brocciu Corse / Brocciu Cheese Taste Like Rocamadour Cheese?
Brocciu Corse / Brocciu Cheese reads as mild, slightly salty, while Rocamadour Cheese brings mild; becomes stronger character. Aging plays into this as well. Brocciu Corse / Brocciu Cheese at available fresh or ripened develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Brocciu Corse / Brocciu Cheese for Rocamadour Cheese?
Brocciu Corse / Brocciu Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, creamy consistency bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Brocciu Corse / Brocciu Cheese reads as mild, slightly salty while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Brocciu Corse / Brocciu Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm, creamy consistency cheese, go with Brocciu Corse / Brocciu Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Brocciu Corse / Brocciu Cheese suits recipes that want mild, slightly salty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Brocciu Corse / Brocciu Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Brocciu Corse / Brocciu Cheese is made from goat and sheep milk; Rocamadour Cheese uses goat. Aging also differs: Brocciu Corse / Brocciu Cheese is typically aged available fresh or ripened, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Brocciu Corse / Brocciu Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brocciu Corse / Brocciu Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Brocciu Corse / Brocciu Cheese taste like Rocamadour Cheese?
Brocciu Corse / Brocciu Cheese reads as mild, slightly salty, while Rocamadour Cheese is mild; becomes stronger.
What is Brocciu Corse / Brocciu Cheese made of?
Brocciu Corse / Brocciu Cheese is made from goat and sheep milk (raw), using traditional or commercially produced rennet; no other coagulating enzymes permitted rennet. It's typically aged available fresh or ripened.
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, Brocciu Corse / Brocciu Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brocciu Corse / Brocciu Cheese is firm, creamy consistency, while Rocamadour Cheese is soft and creamy; becomes drier (matured).