Havarti Cheese vs Rocamadour Cheese

Q: Is Havarti Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Havarti Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Havarti 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.

Havarti Cheese

Rocamadour Cheese

Havarti Cheese is a smooth cow-milk cheese from Denmark, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Havarti Cheese?

Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.

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 Havarti Cheese and Rocamadour Cheese?

Origin: Havarti Cheese (Denmark), Rocamadour Cheese (France)
Milk type: Havarti Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Havarti Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Havarti Cheese (Smooth), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Havarti Cheese (rindless), Rocamadour Cheese (White, soft (early); (matured))
Aging: Havarti Cheese (about 3 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Havarti Cheese (Mild, buttery), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Havarti Cheese	Rocamadour Cheese
Country of Origin	Denmark	France
Specific Origin	Denmark	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Smooth	Soft and creamy; becomes drier (matured)
Rind	Rindless	White, soft (early); (matured)
Aging	About 3 months	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Mild, buttery	Mild; becomes stronger

Taste Comparison: Does Havarti Cheese Taste Like Rocamadour Cheese?

Havarti Cheese reads as mild, buttery, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Havarti Cheese offers buttery, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Havarti Cheese shows mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Havarti Cheese at about 3 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Havarti Cheese for Rocamadour Cheese?

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

Which Is Better, Havarti Cheese or Rocamadour Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Havarti Cheese the same as Rocamadour Cheese?

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

Is Havarti Cheese similar to Rocamadour Cheese?

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

Can I substitute Havarti Cheese for Rocamadour Cheese?

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

Does Havarti Cheese taste like Rocamadour Cheese?

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

What is Havarti Cheese made of?

Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.

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, Havarti Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Havarti Cheese is smooth, while Rocamadour Cheese is soft and creamy; becomes drier (matured).