Oka Cheese vs Rocamadour Cheese

Q: Is Oka Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Oka Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Oka 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.

Oka Cheese

Rocamadour Cheese

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

What Is Oka Cheese?

Oka is a semi-soft washed rind cow's milk cheese from Oka, Quebec, made by Trappist monks starting in 1893 and now by Agropur. It is known for its copper-orange rind, pungent smell, and soft creamy taste with nutty, fruity notes.

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 Oka Cheese and Rocamadour Cheese?

Origin: Oka Cheese (Canada), Rocamadour Cheese (France)
Milk type: Oka Cheese (Cow), Rocamadour Cheese (goat's milk)
Milk treatment: Oka Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Oka Cheese (semi-soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Oka Cheese (washed), Rocamadour Cheese (White, soft (early); (matured))
Taste: Oka Cheese (soft and creamy, nutty and fruity), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Oka Cheese	Rocamadour Cheese
Country of Origin	Canada	France
Specific Origin	The Laurentides, Oka	Communes Of The Causses Du Quercy
Milk Type	Cow	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Semi-soft	Soft and creamy; becomes drier (matured)
Rind	Washed	White, soft (early); (matured)
Aging	—	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Soft and creamy, nutty and fruity	Mild; becomes stronger

Taste Comparison: Does Oka Cheese Taste Like Rocamadour Cheese?

Oka Cheese reads as soft and creamy, nutty and fruity, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Oka Cheese offers pungent, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell.

Can You Substitute Oka Cheese for Rocamadour Cheese?

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

Which Is Better, Oka 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 cheese, go with Oka Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Oka Cheese suits recipes that want soft and creamy, nutty and fruity 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 Oka Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Oka Cheese originates in Canada, while Rocamadour Cheese comes from France. Oka Cheese is made from cow milk; Rocamadour Cheese uses goat.

Is Oka Cheese similar to Rocamadour Cheese?

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

Can I substitute Oka Cheese for Rocamadour Cheese?

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

Does Oka Cheese taste like Rocamadour Cheese?

Oka Cheese reads as soft and creamy, nutty and fruity, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Oka Cheese leans pungent, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Oka Cheese made of?

Oka Cheese is made from cow milk (pasteurized). It originates in Canada.

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, Oka Cheese or Rocamadour Cheese?

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