Feta Cheese vs Rocamadour Cheese
Feta Cheese
Rocamadour Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Feta Cheese?
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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 Feta Cheese and Rocamadour Cheese?
- Origin: Feta Cheese (Greece), Rocamadour Cheese (France)
- Milk type: Feta Cheese (goat's and sheep's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Rocamadour Cheese (unpasteurized)
- Texture: Feta Cheese (Soft, white, aged in brine), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Feta Cheese (None), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Feta Cheese (2 months to longer), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Feta Cheese (Sharp to mild), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Feta Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Throughout Greece | Communes Of The Causses Du Quercy |
| Milk Type | Goat's and sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized, sometimes raw | Unpasteurized |
| Texture | Soft, white, aged in brine | Soft and creamy; becomes drier (matured) |
| Rind | None | White, soft (early); (matured) |
| Aging | 2 months to longer | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Sharp to mild | Mild; becomes stronger |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Feta Cheese | Rocamadour Cheese | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | — |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | — |
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Where to buy Feta Cheese and Rocamadour Cheese
Feta Cheese
Rocamadour Cheese
Taste Comparison: Does Feta Cheese Taste Like Rocamadour Cheese?
Feta Cheese reads as sharp to mild, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Feta Cheese offers nutty, strong, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Feta Cheese for Rocamadour Cheese?
Feta Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Feta Cheese reads as sharp to mild while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Feta Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Frequently Asked Questions
Is Feta Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Rocamadour Cheese comes from France. Feta Cheese is made from goat and sheep milk; Rocamadour Cheese uses goat. Aging also differs: Feta Cheese is typically aged 2 months to longer, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Feta Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Rocamadour Cheese?
Feta Cheese reads as sharp to mild, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Feta Cheese leans nutty, strong, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Rocamadour Cheese is soft and creamy; becomes drier (matured).
See full profiles: Feta Cheese and Rocamadour Cheese.