Caciottone di Norcia Cheese vs Rocamadour Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
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 Caciottone di Norcia Cheese and Rocamadour Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Communes Of The Causses Du Quercy |
| Milk Type | Cow's milk and sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft and buttery, becoming firmer closer to the rind | Soft and creamy; becomes drier (matured) |
| Rind | Thin, smooth, and washed | White, soft (early); (matured) |
| Aging | 20 to 365 days, depending on ripening type | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Fragrant and aromatic with a creamy aftertaste | Mild; becomes stronger |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Rocamadour Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Caciottone di Norcia Cheese shows cream, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Caciottone di Norcia Cheese for Rocamadour Cheese?
Caciottone di Norcia Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Caciottone di Norcia Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Rocamadour Cheese uses goat. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Caciottone di Norcia Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Rocamadour Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Rocamadour Cheese is soft and creamy; becomes drier (matured).