Maasdam Cheese vs Rocamadour Cheese

Q: Is Maasdam Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Maasdam Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Maasdam 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.

Maasdam Cheese

Rocamadour Cheese

Maasdam Cheese is a semi-hard cow-milk cheese from Netherlands, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Maasdam Cheese?

Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.

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 Maasdam Cheese and Rocamadour Cheese?

Origin: Maasdam Cheese (Netherlands), Rocamadour Cheese (France)
Milk type: Maasdam Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Maasdam Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Maasdam Cheese (semi-hard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Maasdam Cheese (smooth, sometimes waxed), Rocamadour Cheese (White, soft (early); (matured))
Aging: Maasdam Cheese (at least 4 weeks), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Maasdam Cheese (nutty, sweet), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Maasdam Cheese	Rocamadour Cheese
Country of Origin	Netherlands	France
Specific Origin	The Netherlands	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Semi-hard	Soft and creamy; becomes drier (matured)
Rind	Smooth, sometimes waxed	White, soft (early); (matured)
Aging	At least 4 weeks	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Nutty, sweet	Mild; becomes stronger

Taste Comparison: Does Maasdam Cheese Taste Like Rocamadour Cheese?

Maasdam Cheese reads as nutty, sweet, while Rocamadour Cheese brings mild; becomes stronger character. Aging plays into this as well. Maasdam Cheese at at least 4 weeks develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Maasdam Cheese for Rocamadour Cheese?

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

Which Is Better, Maasdam Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Maasdam Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Maasdam Cheese suits recipes that want nutty, sweet 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 Maasdam Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Maasdam Cheese originates in Netherlands, while Rocamadour Cheese comes from France. Maasdam Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Maasdam Cheese is typically aged at least 4 weeks, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Maasdam Cheese similar to Rocamadour Cheese?

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

Can I substitute Maasdam Cheese for Rocamadour Cheese?

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

Does Maasdam Cheese taste like Rocamadour Cheese?

Maasdam Cheese reads as nutty, sweet, while Rocamadour Cheese is mild; becomes stronger.

What is Maasdam Cheese made of?

Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.

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, Maasdam Cheese or Rocamadour Cheese?

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