Kalathaki Limnou Cheese vs Rocamadour Cheese
Kalathaki Limnou Cheese
Rocamadour Cheese
Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Kalathaki Limnou Cheese?
Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.
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 Kalathaki Limnou Cheese and Rocamadour Cheese?
- Origin: Kalathaki Limnou Cheese (Greece), Rocamadour Cheese (France)
- Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Rocamadour Cheese (goat's milk)
- Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Kalathaki Limnou Cheese (Soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Kalathaki Limnou Cheese (No external rind), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Kalathaki Limnou Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Lemnos, Aegean Sea | Communes Of The Causses Du Quercy |
| Milk Type | Pasteurized sheep's milk, Goat’s milk (up to 30%) | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft | Soft and creamy; becomes drier (matured) |
| Rind | No external rind | White, soft (early); (matured) |
| Aging | Three weeks at 14-18°C, then at least two months at <6°C | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Pleasant, slightly acidic | Mild; becomes stronger |
Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Rocamadour Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Kalathaki Limnou Cheese offers rich, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Kalathaki Limnou Cheese shows soft, white cheese with a slightly acidic taste and rich aroma. carries marks of the baskets used., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Kalathaki Limnou Cheese for Rocamadour Cheese?
Kalathaki Limnou Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Kalathaki Limnou Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Kalathaki Limnou Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Kalathaki Limnou Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Rocamadour Cheese comes from France. Kalathaki Limnou Cheese is made from goat or sheep milk; Rocamadour Cheese uses goat. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Kalathaki Limnou Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kalathaki Limnou Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Kalathaki Limnou Cheese taste like Rocamadour Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Kalathaki Limnou Cheese leans rich, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Kalathaki Limnou Cheese made of?
Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.
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, Kalathaki Limnou Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Rocamadour Cheese is soft and creamy; becomes drier (matured).