Gorgonzola Cheese vs Rocamadour Cheese

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

What Is Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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 Gorgonzola Cheese and Rocamadour Cheese?

• Origin: Gorgonzola Cheese (Italy), Rocamadour Cheese (France)
• Milk type: Gorgonzola Cheese (Cow's milk), Rocamadour Cheese (Goat's milk)
• Milk treatment: Gorgonzola Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
• Texture: Gorgonzola Cheese (Semi-soft, crumbly, blue-veined), Rocamadour Cheese (Soft, creamy)
• Rind: Gorgonzola Cheese (None), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Gorgonzola Cheese (2 to 3 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Gorgonzola Cheese (Sweet to savory), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Gorgonzola Cheese Taste Like Rocamadour Cheese?

Gorgonzola Cheese reads as sweet to savory, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Gorgonzola Cheese offers nutty, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Gorgonzola Cheese at 2 to 3 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Gorgonzola Cheese for Rocamadour Cheese?

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

Which Is Better, Gorgonzola 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, crumbly, blue-veined cheese, go with Gorgonzola Cheese. For a soft, creamy profile, Rocamadour Cheese is the better fit. Flavor-wise, Gorgonzola Cheese suits recipes that want sweet to savory notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Gorgonzola Cheese the same as Rocamadour Cheese?

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

Is Gorgonzola Cheese similar to Rocamadour Cheese?

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

Can I substitute Gorgonzola Cheese for Rocamadour Cheese?

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

Does Gorgonzola Cheese taste like Rocamadour Cheese?

Gorgonzola Cheese reads as sweet to savory, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Gorgonzola Cheese leans nutty, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. 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, Gorgonzola Cheese or Rocamadour Cheese?

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