Lor Cheese vs Rocamadour Cheese

Q: Is Lor Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Lor Cheese for Rocamadour Cheese?

In most recipes you can swap Lor Cheese for Rocamadour Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Lor 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.

Lor Cheese is a soft cheese from Iran, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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 Lor Cheese and Rocamadour Cheese?

Origin: Lor Cheese (Iran), Rocamadour Cheese (France)
Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Rocamadour Cheese (goat's milk)
Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Rocamadour Cheese (unpasteurized)
Texture: Lor Cheese (Soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Aging: Lor Cheese (Fresh), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Lor Cheese (Slightly sweet cream), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Lor Cheese	Rocamadour Cheese
Country of Origin	Iran	France
Specific Origin	Azerbaijan And Kurdistan Provinces	Communes Of The Causses Du Quercy
Milk Type	Whey (from semihard cheeses like Peche)	Goat's milk
Milk Treatment	Heated at ~212°F (100°C) for 30 minutes	Unpasteurized
Texture	Soft	Soft and creamy; becomes drier (matured)
Rind	—	White, soft (early); (matured)
Aging	Fresh	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Slightly sweet cream	Mild; becomes stronger

Taste Comparison: Does Lor Cheese Taste Like Rocamadour Cheese?

Lor Cheese reads as slightly sweet cream, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Lor Cheese offers no particular smell, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Lor Cheese for Rocamadour Cheese?

Lor 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, Lor Cheese reads as slightly sweet cream while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Lor 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 Lor Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Lor Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Lor Cheese originates in Iran, while Rocamadour Cheese comes from France. Aging also differs: Lor Cheese is typically aged fresh, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Lor Cheese similar to Rocamadour Cheese?

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

Can I substitute Lor Cheese for Rocamadour Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Lor Cheese taste like Rocamadour Cheese?

Lor Cheese reads as slightly sweet cream, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Lor Cheese leans no particular smell, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

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, Lor Cheese or Rocamadour Cheese?

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