Camembert Cheese vs Rocamadour Cheese

Q: Is Camembert Cheese the same as Rocamadour Cheese?

No. Camembert 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 Camembert Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Camembert 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.

Camembert Cheese

Rocamadour Cheese

Camembert Cheese is a soft, artisan 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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Rocamadour Cheese?

Milk type: Camembert Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Rocamadour Cheese (unpasteurized)
Texture: Camembert Cheese (soft, artisan), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Camembert Cheese (Bloomy), Rocamadour Cheese (White, soft (early); (matured))
Aging: Camembert Cheese (minimum 3 weeks), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Camembert Cheese (slightly sour, stronger than brie), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Camembert Cheese	Rocamadour Cheese
Country of Origin	France	France
Specific Origin	Camembert, Normandy, Northwest France	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Unpasteurized
Texture	Soft, artisan	Soft and creamy; becomes drier (matured)
Rind	Bloomy	White, soft (early); (matured)
Aging	Minimum 3 weeks	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Slightly sour, stronger than brie	Mild; becomes stronger

Taste Comparison: Does Camembert Cheese Taste Like Rocamadour Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Camembert Cheese for Rocamadour Cheese?

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

Which Is Better, Camembert Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Camembert Cheese similar to Rocamadour Cheese?

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

Can I substitute Camembert Cheese for Rocamadour Cheese?

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

Does Camembert Cheese taste like Rocamadour Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Camembert Cheese leans buttery, rich, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Rocamadour Cheese?

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