Geitost Cheese vs Rocamadour Cheese
Geitost Cheese
Rocamadour Cheese
Geitost Cheese is a semi-hard, whey cow and goat-milk cheese from Norway, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Geitost Cheese?
Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.
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 Geitost Cheese and Rocamadour Cheese?
- Origin: Geitost Cheese (Norway), Rocamadour Cheese (France)
- Milk type: Geitost Cheese (cow's and goat's milk), Rocamadour Cheese (goat's milk)
- Texture: Geitost Cheese (semi-hard, whey), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Geitost Cheese (natural), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Geitost Cheese (not aged), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Geitost Cheese (burnt caramel, sweet), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Geitost Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Norway | Communes Of The Causses Du Quercy |
| Milk Type | Cow's and goat's milk | Goat's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Semi-hard, whey | Soft and creamy; becomes drier (matured) |
| Rind | Natural | White, soft (early); (matured) |
| Aging | Not aged | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Burnt caramel, sweet | Mild; becomes stronger |
Taste Comparison: Does Geitost Cheese Taste Like Rocamadour Cheese?
Geitost Cheese reads as burnt caramel, sweet, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Geitost Cheese offers caramel, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Geitost Cheese shows sweet and caramel-like, with a tang that is sharper in the goat's milk versions, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Geitost Cheese at not aged develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Geitost Cheese for Rocamadour Cheese?
Geitost Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, whey bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Geitost Cheese reads as burnt caramel, sweet while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Geitost Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, whey cheese, go with Geitost Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Geitost Cheese suits recipes that want burnt caramel, sweet notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Geitost Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Geitost Cheese originates in Norway, while Rocamadour Cheese comes from France. Geitost Cheese is made from cow and goat milk; Rocamadour Cheese uses goat. Aging also differs: Geitost Cheese is typically aged not aged, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Geitost Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Geitost Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Geitost Cheese taste like Rocamadour Cheese?
Geitost Cheese reads as burnt caramel, sweet, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Geitost Cheese leans caramel, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Geitost Cheese made of?
Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.
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, Geitost Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Geitost Cheese is semi-hard, whey, while Rocamadour Cheese is soft and creamy; becomes drier (matured).