Caerphilly Cheese vs Rocamadour Cheese

Caerphilly Cheese is a hard, crumbly cow-milk cheese from United Kingdom and Wales, while Rocamadour Cheese is soft, creamy and made from goat milk, originating in France.

What Is Caerphilly Cheese?

Caerphilly is a white, crumbly cow's milk cheese from the area around the town of Caerphilly in Wales, first made on farms to feed local coal miners. It has a mild taste with a tang of lemon and ripens in as little as two weeks.

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 Caerphilly Cheese and Rocamadour Cheese?

• Origin: Caerphilly Cheese (United Kingdom and Wales), Rocamadour Cheese (France)
• Milk type: Caerphilly Cheese (Cow's milk), Rocamadour Cheese (Goat's milk)
• Texture: Caerphilly Cheese (Hard, crumbly), Rocamadour Cheese (Soft, creamy)
• Rind: Caerphilly Cheese (Mottled gray-white), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Caerphilly Cheese (from 2 weeks), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Caerphilly Cheese (Earthy, barnyard, lemony), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Caerphilly Cheese Taste Like Rocamadour Cheese?

Caerphilly Cheese reads as earthy, barnyard, lemony, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Caerphilly Cheese offers fresh, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Caerphilly Cheese shows rind: earthy, mineral. beneath: barnyard, mushrooms. core: bright, lemony, clean, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Caerphilly Cheese at from 2 weeks develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Caerphilly Cheese for Rocamadour Cheese?

Caerphilly Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, crumbly bite and body where the recipe calls for soft, creamy. Flavor-wise, Caerphilly Cheese reads as earthy, barnyard, lemony while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Caerphilly Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, crumbly cheese, go with Caerphilly Cheese. For a soft, creamy profile, Rocamadour Cheese is the better fit. Flavor-wise, Caerphilly Cheese suits recipes that want earthy, barnyard, lemony notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Caerphilly Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Caerphilly Cheese originates in United Kingdom and Wales, while Rocamadour Cheese comes from France. Caerphilly Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Caerphilly Cheese is typically aged from 2 weeks, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Caerphilly Cheese similar to Rocamadour Cheese?

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

Can I substitute Caerphilly Cheese for Rocamadour Cheese?

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

Does Caerphilly Cheese taste like Rocamadour Cheese?

Caerphilly Cheese reads as earthy, barnyard, lemony, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Caerphilly Cheese leans fresh, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Caerphilly Cheese made of?

Caerphilly Cheese is made from cow milk (unpasteurized). It's typically aged from 2 weeks. It originates in United Kingdom and Wales.

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, Caerphilly Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caerphilly Cheese is hard, crumbly, while Rocamadour Cheese is soft, creamy.