Mozzarella (Australian) Cheese vs Rocamadour Cheese

Q: Is Mozzarella (Australian) Cheese the same as Rocamadour Cheese?

No. Mozzarella (Australian) Cheese and Rocamadour Cheese are distinct cheeses from Australia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mozzarella (Australian) Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Mozzarella (Australian) 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.

Mozzarella (Australian) Cheese is a semi-soft, brined cow or buffalo-milk cheese from Australia, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Mozzarella (Australian) Cheese?

Mozzarella (Australian) is a semi-soft, brined cheese made in Australia from either cow's or water buffalo's milk. It can be produced using pasteurized or unpasteurized milk and has a fat content of 45%. This cheese is known for its milky flavor and fresh, milky aroma, making it a popular choice for many dishes. It has a white color and is rindless, which gives it a smooth and consistent texture. Australian Mozzarella is often used in cooking, particularly on pizzas and in salads, thanks to its excellent melting properties and mild taste.

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 Mozzarella (Australian) Cheese and Rocamadour Cheese?

Origin: Mozzarella (Australian) Cheese (Australia), Rocamadour Cheese (France)
Milk type: Mozzarella (Australian) Cheese (cow's or water buffalo's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Mozzarella (Australian) Cheese (pasteurized or unpasteurized), Rocamadour Cheese (unpasteurized)
Texture: Mozzarella (Australian) Cheese (semi-soft, brined), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Mozzarella (Australian) Cheese (rindless), Rocamadour Cheese (White, soft (early); (matured))
Taste: Mozzarella (Australian) Cheese (milky), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Mozzarella (Australian) Cheese	Rocamadour Cheese
Country of Origin	Australia	France
Specific Origin	—	Communes Of The Causses Du Quercy
Milk Type	Cow's or water buffalo's milk	Goat's milk
Milk Treatment	Pasteurized or unpasteurized	Unpasteurized
Texture	Semi-soft, brined	Soft and creamy; becomes drier (matured)
Rind	Rindless	White, soft (early); (matured)
Aging	—	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Milky	Mild; becomes stronger

Taste Comparison: Does Mozzarella (Australian) Cheese Taste Like Rocamadour Cheese?

Mozzarella (Australian) Cheese reads as milky, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Mozzarella (Australian) Cheese offers fresh, milky, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell.

Can You Substitute Mozzarella (Australian) Cheese for Rocamadour Cheese?

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

Which Is Better, Mozzarella (Australian) Cheese or Rocamadour Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Mozzarella (Australian) Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Mozzarella (Australian) Cheese originates in Australia, while Rocamadour Cheese comes from France. Mozzarella (Australian) Cheese is made from cow or buffalo milk; Rocamadour Cheese uses goat.

Is Mozzarella (Australian) Cheese similar to Rocamadour Cheese?

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

Can I substitute Mozzarella (Australian) Cheese for Rocamadour Cheese?

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

Does Mozzarella (Australian) Cheese taste like Rocamadour Cheese?

Mozzarella (Australian) Cheese reads as milky, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Mozzarella (Australian) Cheese leans fresh, milky, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Mozzarella (Australian) Cheese made of?

Mozzarella (Australian) Cheese is made from cow or buffalo milk (pasteurized or unpasteurized). It originates in Australia.

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, Mozzarella (Australian) Cheese or Rocamadour Cheese?

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