Mont d'Or Cheese vs Rocamadour Cheese

Q: Is Mont d'Or Cheese the same as Rocamadour Cheese?

No. Mont d'Or Cheese and Rocamadour Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mont d'Or Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Mont d'Or 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.

Mont d'Or Cheese

Rocamadour Cheese

Mont d'Or Cheese is a soft cow-milk cheese from France, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Mont d'Or Cheese?

Mont d'Or, or Vacherin Mont d'Or, is a seasonal, soft cheese made from cow's milk in the Jura region of France. Available from September to May, it has a delicate, creamy texture and a rich, earthy flavor. Mont d'Or is traditionally eaten warmed in the box it comes in, making the interior deliciously runny.

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 Mont d'Or Cheese and Rocamadour Cheese?

Milk type: Mont d'Or Cheese (Cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Mont d'Or Cheese (Raw), Rocamadour Cheese (unpasteurized)
Texture: Mont d'Or Cheese (Soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Mont d'Or Cheese (Washed rind), Rocamadour Cheese (White, soft (early); (matured))
Aging: Mont d'Or Cheese (21 to 60 days), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Mont d'Or Cheese (Resinous, mild to pungent), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Mont d'Or Cheese	Rocamadour Cheese
Country of Origin	France	France
Specific Origin	Jura Mountains, Doubs	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Soft	Soft and creamy; becomes drier (matured)
Rind	Washed rind	White, soft (early); (matured)
Aging	21 to 60 days	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Resinous, mild to pungent	Mild; becomes stronger

Taste Comparison: Does Mont d'Or Cheese Taste Like Rocamadour Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Mont d'Or Cheese for Rocamadour Cheese?

Mont d'Or 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, Mont d'Or Cheese reads as resinous, mild to pungent while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Mont d'Or 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 Mont d'Or Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Which is your favorite?

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Frequently Asked Questions

Is Mont d'Or Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Mont d'Or Cheese similar to Rocamadour Cheese?

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

Can I substitute Mont d'Or Cheese for Rocamadour Cheese?

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

Does Mont d'Or Cheese taste like Rocamadour Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Rocamadour Cheese is mild; becomes stronger.

What is Mont d'Or Cheese made of?

Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. It originates in France.

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, Mont d'Or Cheese or Rocamadour Cheese?

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