Emmental Cheese vs Rocamadour Cheese

Q: Is Emmental Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Emmental Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Emmental 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.

Emmental Cheese

Rocamadour Cheese

Emmental Cheese is a hard or medium-hard cow-milk cheese from Switzerland, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Emmental Cheese?

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

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 Emmental Cheese and Rocamadour Cheese?

Origin: Emmental Cheese (Switzerland), Rocamadour Cheese (France)
Milk type: Emmental Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Emmental Cheese (Raw), Rocamadour Cheese (unpasteurized)
Texture: Emmental Cheese (Hard or medium-hard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Aging: Emmental Cheese (4 months to over 1 year), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Emmental Cheese (Nutty, sweet), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Emmental Cheese	Rocamadour Cheese
Country of Origin	Switzerland	France
Specific Origin	Emmental, Canton Of Bern	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Hard or medium-hard	Soft and creamy; becomes drier (matured)
Rind	—	White, soft (early); (matured)
Aging	4 months to over 1 year	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Nutty, sweet	Mild; becomes stronger

Taste Comparison: Does Emmental Cheese Taste Like Rocamadour Cheese?

Emmental Cheese reads as nutty, sweet, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Emmental Cheese shows characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Emmental Cheese at 4 months to over 1 year develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Emmental Cheese for Rocamadour Cheese?

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

Which Is Better, Emmental Cheese or Rocamadour Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Emmental Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Emmental Cheese originates in Switzerland, while Rocamadour Cheese comes from France. Emmental Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Emmental Cheese is typically aged 4 months to over 1 year, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Emmental Cheese similar to Rocamadour Cheese?

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

Can I substitute Emmental Cheese for Rocamadour Cheese?

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

Does Emmental Cheese taste like Rocamadour Cheese?

Emmental Cheese reads as nutty, sweet, while Rocamadour Cheese is mild; becomes stronger.

What is Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

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, Emmental Cheese or Rocamadour Cheese?

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