Cheese Curds vs Rocamadour Cheese

Q: Is Cheese Curds the same as Rocamadour Cheese?

No. Cheese Curds and Rocamadour Cheese are distinct cheeses from Canada, India and United States and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cheese Curds for Rocamadour Cheese?

In most recipes you can swap Cheese Curds for Rocamadour Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Cheese Curds 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.

Cheese Curds is a fresh firm cheese from Canada, India and United States, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Cheese Curds?

Cheese curds are moist pieces of curdled milk, eaten alone as a snack or cooked into dishes such as poutine. Fresh ones squeak against the teeth, which is how they earned the name squeaky cheese.

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 Cheese Curds and Rocamadour Cheese?

Origin: Cheese Curds (Canada, India and United States), Rocamadour Cheese (France)
Milk treatment: Cheese Curds (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Cheese Curds (fresh firm), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Cheese Curds (natural), Rocamadour Cheese (White, soft (early); (matured))
Aging: Cheese Curds (fresh, best within 12 hours), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Cheese Curds (mild, milky), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Cheese Curds	Rocamadour Cheese
Country of Origin	Canada, India And United States	France
Specific Origin	The U.S. And Canada	Communes Of The Causses Du Quercy
Milk Type	—	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Fresh firm	Soft and creamy; becomes drier (matured)
Rind	Natural	White, soft (early); (matured)
Aging	Fresh, best within 12 hours	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Mild, milky	Mild; becomes stronger

Taste Comparison: Does Cheese Curds Taste Like Rocamadour Cheese?

Cheese Curds reads as mild, milky, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Cheese Curds offers fresh, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Cheese Curds shows mild, varying with the production method, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Cheese Curds at fresh, best within 12 hours develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Cheese Curds for Rocamadour Cheese?

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

Which Is Better, Cheese Curds or Rocamadour Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Cheese Curds the same as Rocamadour Cheese?

No, they're distinct cheeses. Cheese Curds originates in Canada, India and United States, while Rocamadour Cheese comes from France. Aging also differs: Cheese Curds is typically aged fresh, best within 12 hours, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Cheese Curds similar to Rocamadour Cheese?

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

Can I substitute Cheese Curds for Rocamadour Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cheese Curds taste like Rocamadour Cheese?

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

What is Cheese Curds made of?

Cheese Curds is made from milk (pasteurized). It's typically aged fresh, best within 12 hours. It originates in Canada, India and United States.

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, Cheese Curds or Rocamadour Cheese?

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