Idiazabal Cheese vs Rocamadour Cheese

Q: Is Idiazabal Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Idiazabal Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Idiazabal 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.

Idiazabal Cheese

Rocamadour Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Rocamadour Cheese?

Origin: Idiazabal Cheese (Spain), Rocamadour Cheese (France)
Milk type: Idiazabal Cheese (Sheep), Rocamadour Cheese (goat's milk)
Milk treatment: Idiazabal Cheese (Raw), Rocamadour Cheese (unpasteurized)
Texture: Idiazabal Cheese (Firm, slightly elastic), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Idiazabal Cheese (Hard, smooth), Rocamadour Cheese (White, soft (early); (matured))
Aging: Idiazabal Cheese (60 days), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Idiazabal Cheese (Intense, slightly piquant), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Idiazabal Cheese	Rocamadour Cheese
Country of Origin	Spain	France
Specific Origin	Basque Country, Navarre	Communes Of The Causses Du Quercy
Milk Type	Sheep	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Firm, slightly elastic	Soft and creamy; becomes drier (matured)
Rind	Hard, smooth	White, soft (early); (matured)
Aging	60 days	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Intense, slightly piquant	Mild; becomes stronger

Taste Comparison: Does Idiazabal Cheese Taste Like Rocamadour Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Idiazabal Cheese for Rocamadour Cheese?

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

Which Is Better, Idiazabal Cheese or Rocamadour Cheese?

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

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Frequently Asked Questions

Is Idiazabal Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Rocamadour Cheese comes from France. Idiazabal Cheese is made from sheep milk; Rocamadour Cheese uses goat. Aging also differs: Idiazabal Cheese is typically aged 60 days, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Idiazabal Cheese similar to Rocamadour Cheese?

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

Can I substitute Idiazabal Cheese for Rocamadour Cheese?

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

Does Idiazabal Cheese taste like Rocamadour Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or Rocamadour Cheese?

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