Chimay Cheese vs Rocamadour Cheese

Q: Is Chimay Cheese the same as Rocamadour Cheese?

No. Chimay Cheese and Rocamadour Cheese are distinct cheeses from Belgium and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Chimay Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Chimay 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.

Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Chimay Cheese?

Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.

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 Chimay Cheese and Rocamadour Cheese?

Origin: Chimay Cheese (Belgium), Rocamadour Cheese (France)
Milk treatment: Chimay Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Chimay Cheese (soft to hard depending on variety, creamy), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Rocamadour Cheese (White, soft (early); (matured))
Aging: Chimay Cheese (2 weeks to 6 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Chimay Cheese	Rocamadour Cheese
Country of Origin	Belgium	France
Specific Origin	Baileux, Hainaut, Belgium	Communes Of The Causses Du Quercy
Milk Type	—	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft to hard depending on variety, creamy	Soft and creamy; becomes drier (matured)
Rind	Washed, some varieties covered with a fine white bloom	White, soft (early); (matured)
Aging	2 weeks to 6 months	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Slightly bitter from the beer hops, nutty in aged versions	Mild; becomes stronger

Taste Comparison: Does Chimay Cheese Taste Like Rocamadour Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Chimay Cheese at 2 weeks to 6 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Chimay Cheese for Rocamadour Cheese?

Chimay Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Chimay Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions 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 Chimay Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Chimay Cheese originates in Belgium, while Rocamadour Cheese comes from France. Aging also differs: Chimay Cheese is typically aged 2 weeks to 6 months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Chimay Cheese similar to Rocamadour Cheese?

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

Can I substitute Chimay Cheese for Rocamadour Cheese?

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

Does Chimay Cheese taste like Rocamadour Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Rocamadour Cheese is mild; becomes stronger.

What is Chimay Cheese made of?

Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.

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, Chimay Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Rocamadour Cheese is soft and creamy; becomes drier (matured).