Kasseri Cheese vs Rocamadour Cheese

Q: Is Kasseri Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Kasseri Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Kasseri 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.

Kasseri Cheese

Rocamadour Cheese

Kasseri Cheese is a firm to hard goat and 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 Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

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 Kasseri Cheese and Rocamadour Cheese?

Origin: Kasseri Cheese (Greece), Rocamadour Cheese (France)
Milk type: Kasseri Cheese (goat's and sheep's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Kasseri Cheese (Firm to hard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Kasseri Cheese (Develops as ages), Rocamadour Cheese (White, soft (early); (matured))
Aging: Kasseri Cheese (at least 3 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Kasseri Cheese (Rich), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Kasseri Cheese	Rocamadour Cheese
Country of Origin	Greece	France
Specific Origin	Thrace, Macedonia, Thessaly, Lesbos	Communes Of The Causses Du Quercy
Milk Type	Goat's and sheep's milk	Goat's milk
Milk Treatment	Traditionally raw, increasingly pasteurized	Unpasteurized
Texture	Firm to hard	Soft and creamy; becomes drier (matured)
Rind	Develops as ages	White, soft (early); (matured)
Aging	At least 3 months	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Rich	Mild; becomes stronger

Taste Comparison: Does Kasseri Cheese Taste Like Rocamadour Cheese?

Kasseri Cheese reads as rich, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Kasseri Cheese offers flowery, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Kasseri Cheese shows rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Kasseri Cheese for Rocamadour Cheese?

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

Which Is Better, Kasseri Cheese or Rocamadour Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Kasseri Cheese the same as Rocamadour Cheese?

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

Is Kasseri Cheese similar to Rocamadour Cheese?

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

Can I substitute Kasseri Cheese for Rocamadour Cheese?

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

Does Kasseri Cheese taste like Rocamadour Cheese?

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

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. 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, Kasseri Cheese or Rocamadour Cheese?

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