Edam Cheese vs Rocamadour Cheese

Q: Is Edam Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Edam Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Edam 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.

Edam Cheese

Rocamadour Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Rocamadour Cheese?

Origin: Edam Cheese (Netherlands), Rocamadour Cheese (France)
Milk type: Edam Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Edam Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Edam Cheese (Rubber-textured to crystalline), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Edam Cheese (Smooth, waxed), Rocamadour Cheese (White, soft (early); (matured))
Aging: Edam Cheese (3 months to longer), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Edam Cheese (Sweet, milky, nutty, buttery), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Edam Cheese	Rocamadour Cheese
Country of Origin	Netherlands	France
Specific Origin	North Of Holland	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Rubber-textured to crystalline	Soft and creamy; becomes drier (matured)
Rind	Smooth, waxed	White, soft (early); (matured)
Aging	3 months to longer	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Sweet, milky, nutty, buttery	Mild; becomes stronger

Taste Comparison: Does Edam Cheese Taste Like Rocamadour Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Edam Cheese for Rocamadour Cheese?

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

Which Is Better, Edam Cheese or Rocamadour Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Edam Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Rocamadour Cheese comes from France. Edam Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Edam Cheese is typically aged 3 months to longer, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Edam Cheese similar to Rocamadour Cheese?

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

Can I substitute Edam Cheese for Rocamadour Cheese?

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

Does Edam Cheese taste like Rocamadour Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Edam Cheese leans almost no smell when young, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

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, Edam Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Rocamadour Cheese is soft and creamy; becomes drier (matured).