Coulommiers Cheese vs Rocamadour Cheese

Coulommiers Cheese is a soft 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 Coulommiers Cheese?

Coulommiers is a soft cheese from the Brie region of France, similar to Brie but smaller in size. It has a creamy texture and a mild, buttery flavor that becomes more earthy and complex as it ripens. The cheese is encased in an edible white mold rind that helps to mature the cheese from the outside in.

What Is Rocamadour Cheese?

Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.

What's the Difference Between Coulommiers Cheese and Rocamadour Cheese?

• Milk type: Coulommiers Cheese (cow's milk), Rocamadour Cheese (goat's milk)
• Texture: Coulommiers Cheese (Soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Coulommiers Cheese (White Penicillium candidum), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Coulommiers Cheese (4-8 weeks), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Coulommiers Cheese (Fresh, creamy to fine, stronger), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Coulommiers Cheese Taste Like Rocamadour Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Coulommiers Cheese shows factory-made: fresh, creamy, firm. artisanal: more distinctive, reddish blush on rind, finer flavor, readiness to run, matured 5-8 weeks., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Coulommiers Cheese at 4-8 weeks develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Coulommiers Cheese for Rocamadour Cheese?

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

Which Is Better, Coulommiers Cheese or Rocamadour Cheese?

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

Frequently Asked Questions

Is Coulommiers Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Coulommiers Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Coulommiers Cheese similar to Rocamadour Cheese?

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

Can I substitute Coulommiers Cheese for Rocamadour Cheese?

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

Does Coulommiers Cheese taste like Rocamadour Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Rocamadour Cheese is mild; becomes stronger.

What is Coulommiers Cheese made of?

Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 weeks. It originates in France.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Coulommiers Cheese or Rocamadour Cheese?

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