Lisnati Cheese vs Rocamadour Cheese

Q: Is Lisnati Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Lisnati Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Lisnati 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.

Lisnati Cheese is a soft, elastic, smooth cow-milk cheese from Montenegro, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Lisnati Cheese?

Lisnati is a cheese from Montenegro known for its layered texture, similar to phyllo dough. It is made from cow's milk and has a mild, buttery flavor. This cheese is typically used in baking and is also served during special occasions and celebrations.

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 Lisnati Cheese and Rocamadour Cheese?

Origin: Lisnati Cheese (Montenegro), Rocamadour Cheese (France)
Milk type: Lisnati Cheese (Cow’s milk), Rocamadour Cheese (goat's milk)
Milk treatment: Lisnati Cheese (Raw), Rocamadour Cheese (unpasteurized)
Texture: Lisnati Cheese (Soft, Elastic, Smooth), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Aging: Lisnati Cheese (Immediate or left for ripening), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Lisnati Cheese (Mild Sour), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Lisnati Cheese	Rocamadour Cheese
Country of Origin	Montenegro	France
Specific Origin	Central And Northern Montenegro	Communes Of The Causses Du Quercy
Milk Type	Cow’s milk	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Soft, Elastic, Smooth	Soft and creamy; becomes drier (matured)
Rind	—	White, soft (early); (matured)
Aging	Immediate or left for ripening	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Mild Sour	Mild; becomes stronger

Taste Comparison: Does Lisnati Cheese Taste Like Rocamadour Cheese?

Lisnati Cheese reads as mild sour, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Lisnati Cheese offers mild sour, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Lisnati Cheese shows porcelain white, thin slices like a sheet of paper or leaf, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Lisnati Cheese at immediate or left for ripening develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Lisnati Cheese for Rocamadour Cheese?

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

Which Is Better, Lisnati Cheese or Rocamadour Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Lisnati Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Lisnati Cheese originates in Montenegro, while Rocamadour Cheese comes from France. Lisnati Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Lisnati Cheese is typically aged immediate or left for ripening, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Lisnati Cheese similar to Rocamadour Cheese?

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

Can I substitute Lisnati Cheese for Rocamadour Cheese?

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

Does Lisnati Cheese taste like Rocamadour Cheese?

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

What is Lisnati Cheese made of?

Lisnati Cheese is made from cow milk (raw), using animal rennet. It's typically aged immediate or left for ripening. It originates in Montenegro.

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, Lisnati Cheese or Rocamadour Cheese?

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