Cheddar Cheese vs Rocamadour Cheese
Cheddar Cheese
Rocamadour Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
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 Cheddar Cheese and Rocamadour Cheese?
- Origin: Cheddar Cheese (England), Rocamadour Cheese (France)
- Milk type: Cheddar Cheese (cow's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Cheddar Cheese (A few months to several years), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Cheddar Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Southwest (Somerset, Gloucester) | Communes Of The Causses Du Quercy |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Unpasteurized |
| Texture | Varies (rubbery to friable and crystalline) | Soft and creamy; becomes drier (matured) |
| Rind | Varies (natural, cloth, wax, plastic) | White, soft (early); (matured) |
| Aging | A few months to several years | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Mild to sharp, buttery to brothy and savory | Mild; becomes stronger |
Taste Comparison: Does Cheddar Cheese Taste Like Rocamadour Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Cheddar Cheese for Rocamadour Cheese?
Cheddar Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Cheddar Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Which is your favorite?
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Frequently Asked Questions
Is Cheddar Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Rocamadour Cheese comes from France. Cheddar Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Cheddar Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Cheddar Cheese taste like Rocamadour Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Rocamadour Cheese is mild; becomes stronger.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
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, Cheddar Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Rocamadour Cheese is soft and creamy; becomes drier (matured).