Gouda Cheese vs Rocamadour Cheese

Q: Is Gouda Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Gouda Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Gouda 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.

Gouda Cheese

Rocamadour Cheese

Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

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 Gouda Cheese and Rocamadour Cheese?

Origin: Gouda Cheese (Netherlands), Rocamadour Cheese (France)
Milk type: Gouda Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Gouda Cheese (pasteurized or unpasteurized), Rocamadour Cheese (unpasteurized)
Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Gouda Cheese (Durable), Rocamadour Cheese (White, soft (early); (matured))
Aging: Gouda Cheese (4 weeks to 21 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Gouda Cheese (Sweet to nutty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Gouda Cheese	Rocamadour Cheese
Country of Origin	Netherlands	France
Specific Origin	Southern Holland	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized or unpasteurized	Unpasteurized
Texture	Solid and springy; smooth when young, firm and crumbly when aged	Soft and creamy; becomes drier (matured)
Rind	Durable	White, soft (early); (matured)
Aging	4 weeks to 21 months	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Sweet to nutty	Mild; becomes stronger

Taste Comparison: Does Gouda Cheese Taste Like Rocamadour Cheese?

Gouda Cheese reads as sweet to nutty, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Gouda Cheese offers sour aromatics with a cooked, milky note, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Gouda Cheese shows young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Gouda Cheese at 4 weeks to 21 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Gouda Cheese for Rocamadour Cheese?

Gouda Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect solid and springy; smooth when young, firm and crumbly when aged bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Gouda Cheese reads as sweet to nutty while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Gouda Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a solid and springy; smooth when young, firm and crumbly when aged cheese, go with Gouda Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Gouda Cheese suits recipes that want sweet to nutty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Which is your favorite?

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Frequently Asked Questions

Is Gouda Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Gouda Cheese originates in Netherlands, while Rocamadour Cheese comes from France. Gouda Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Gouda Cheese is typically aged 4 weeks to 21 months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Gouda Cheese similar to Rocamadour Cheese?

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

Can I substitute Gouda Cheese for Rocamadour Cheese?

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

Does Gouda Cheese taste like Rocamadour Cheese?

Gouda Cheese reads as sweet to nutty, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Gouda Cheese leans sour aromatics with a cooked, milky note, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

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, Gouda Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged, while Rocamadour Cheese is soft and creamy; becomes drier (matured).