Fontina Cheese vs Rocamadour Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Rocamadour Cheese is soft, creamy and made from goat milk, originating in France.

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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 Fontina Cheese and Rocamadour Cheese?

• Origin: Fontina Cheese (Italy), Rocamadour Cheese (France)
• Milk type: Fontina Cheese (Cow's milk), Rocamadour Cheese (Goat's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Rocamadour Cheese (unpasteurized)
• Texture: Fontina Cheese (Semi-soft), Rocamadour Cheese (Soft, creamy)
• Rind: Fontina Cheese (Natural, Often Washed), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Rocamadour Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Fontina Cheese for Rocamadour Cheese?

Fontina Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft, creamy. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Fontina Cheese or Rocamadour Cheese?

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

Frequently Asked Questions

Is Fontina Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Rocamadour Cheese comes from France. Fontina Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Fontina Cheese similar to Rocamadour Cheese?

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

Can I substitute Fontina Cheese for Rocamadour Cheese?

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

Does Fontina Cheese taste like Rocamadour Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

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, Fontina Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Rocamadour Cheese is soft, creamy.