Kashkaval Cheese vs Rocamadour Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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 Kashkaval Cheese and Rocamadour Cheese?

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Rocamadour Cheese (France)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Rocamadour Cheese (goat's milk)
• Milk treatment: Kashkaval Cheese (Varied), Rocamadour Cheese (unpasteurized)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Kashkaval Cheese (Varied), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Kashkaval Cheese (Minimum of two months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Kashkaval Cheese (Piquant), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Rocamadour Cheese?

Kashkaval Cheese reads as piquant, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Kashkaval Cheese offers varied, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Kashkaval Cheese for Rocamadour Cheese?

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

Which Is Better, Kashkaval Cheese or Rocamadour Cheese?

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

Frequently Asked Questions

Is Kashkaval Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Rocamadour Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Rocamadour Cheese uses goat. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Kashkaval Cheese similar to Rocamadour Cheese?

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

Can I substitute Kashkaval Cheese for Rocamadour Cheese?

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

Does Kashkaval Cheese taste like Rocamadour Cheese?

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

What is Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

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, Kashkaval Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Rocamadour Cheese is soft and creamy; becomes drier (matured).