Limburger Cheese vs Rocamadour Cheese

Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Limburger Cheese?

Limburger is a well-known cheese originally from the historical Duchy of Limburg, which is now divided among three countries: Belgium, Germany, and the Netherlands. This cheese is famous for its strong, pungent aroma and soft, creamy texture with a mild, somewhat spicy flavor. It is often enjoyed on rye bread with onion and mustard.

What Is Rocamadour Cheese?

Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.

What's the Difference Between Limburger Cheese and Rocamadour Cheese?

• Origin: Limburger Cheese (Belgium), Rocamadour Cheese (France)
• Milk type: Limburger Cheese (Cow’s milk), Rocamadour Cheese (goat's milk)
• Texture: Limburger Cheese (Firm to spreadable), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Limburger Cheese (Sticky, orange-brown), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Limburger Cheese (3 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Limburger Cheese (Meaty, farmyard), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Limburger Cheese Taste Like Rocamadour Cheese?

Limburger Cheese reads as meaty, farmyard, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Limburger Cheese at 3 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Limburger Cheese for Rocamadour Cheese?

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

Which Is Better, Limburger 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 spreadable cheese, go with Limburger Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Limburger Cheese the same as Rocamadour Cheese?

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

Is Limburger Cheese similar to Rocamadour Cheese?

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

Can I substitute Limburger Cheese for Rocamadour Cheese?

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

Does Limburger Cheese taste like Rocamadour Cheese?

Limburger Cheese reads as meaty, farmyard, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Limburger Cheese made of?

Limburger Cheese is made from cow milk. It's typically aged 3 months. It originates in Belgium.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Limburger Cheese or Rocamadour Cheese?

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