Manur Cheese vs Rocamadour Cheese

Q: Is Manur Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Manur Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Manur 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.

Manur Cheese is a hard, artisan cow or sheep-milk cheese from Serbia, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Manur Cheese?

Manur is a hard, artisan cheese from Serbia, made from either cow's or sheep's milk. It has a fat content of 40%, contributing to its rich and creamy texture. The flavor profile is primarily salty, making it a savory addition to any cheese board. Its natural rind adds an earthy touch, offering a rustic appeal. Manur is well-suited for grating over dishes or enjoying on its own with a slice of crusty bread. This cheese is a traditional Serbian specialty, showcasing the region's cheese-making craftsmanship.

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 Manur Cheese and Rocamadour Cheese?

Origin: Manur Cheese (Serbia), Rocamadour Cheese (France)
Milk type: Manur Cheese (cow's or sheep's milk), Rocamadour Cheese (goat's milk)
Texture: Manur Cheese (hard, artisan), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Manur Cheese (natural), Rocamadour Cheese (White, soft (early); (matured))
Taste: Manur Cheese (salty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Manur Cheese	Rocamadour Cheese
Country of Origin	Serbia	France
Specific Origin	—	Communes Of The Causses Du Quercy
Milk Type	Cow's or sheep's milk	Goat's milk
Milk Treatment	—	Unpasteurized
Texture	Hard, artisan	Soft and creamy; becomes drier (matured)
Rind	Natural	White, soft (early); (matured)
Aging	—	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Salty	Mild; becomes stronger

Taste Comparison: Does Manur Cheese Taste Like Rocamadour Cheese?

Manur Cheese reads as salty, while Rocamadour Cheese brings mild; becomes stronger character.

Can You Substitute Manur Cheese for Rocamadour Cheese?

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

Which Is Better, Manur Cheese or Rocamadour Cheese?

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

No, they're distinct cheeses. Manur Cheese originates in Serbia, while Rocamadour Cheese comes from France. Manur Cheese is made from cow or sheep milk; Rocamadour Cheese uses goat.

Is Manur Cheese similar to Rocamadour Cheese?

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

Can I substitute Manur Cheese for Rocamadour Cheese?

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

Does Manur Cheese taste like Rocamadour Cheese?

Manur Cheese reads as salty, while Rocamadour Cheese is mild; becomes stronger.

What is Manur Cheese made of?

Manur Cheese is made from cow or sheep milk. It originates in Serbia.

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, Manur Cheese or Rocamadour Cheese?

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