Morbier Cheese vs Rocamadour Cheese

Morbier Cheese is a smooth and tender 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 Morbier Cheese?

Morbier is a semi-soft cows' milk cheese from Franche-Comté in eastern France, named after the village of Morbier. A thin black layer of ash runs horizontally through its ivory paste, left over from the days when evening and morning curds were pressed into the same mold.

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 Morbier Cheese and Rocamadour Cheese?

• Milk type: Morbier Cheese (cow's milk), Rocamadour Cheese (goat's milk)
• Texture: Morbier Cheese (Smooth and tender), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Morbier Cheese (Thin beige to orangey-pink), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Morbier Cheese (Minimum period of forty-five days), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Rocamadour Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Morbier Cheese offers fruity, grassy, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Morbier Cheese shows easy to recognize with its horizontal black ash line down the middle of the paste., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Morbier Cheese for Rocamadour Cheese?

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

Which Is Better, Morbier Cheese or Rocamadour Cheese?

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

Frequently Asked Questions

Is Morbier Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Morbier Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Morbier Cheese similar to Rocamadour Cheese?

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

Can I substitute Morbier Cheese for Rocamadour Cheese?

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

Does Morbier Cheese taste like Rocamadour Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Morbier Cheese leans fruity, grassy, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Morbier Cheese made of?

Morbier Cheese is made from cow milk (unpasteurized). It's typically aged minimum period of forty-five days. It originates in France.

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, Morbier Cheese or Rocamadour Cheese?

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