Parmigiano Reggiano Cheese vs Rocamadour Cheese
Parmigiano Reggiano Cheese
Rocamadour Cheese
Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
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 Parmigiano Reggiano Cheese and Rocamadour Cheese?
- Origin: Parmigiano Reggiano Cheese (Italy), Rocamadour Cheese (France)
- Milk type: Parmigiano Reggiano Cheese (Cow's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Parmigiano Reggiano Cheese (Raw), Rocamadour Cheese (unpasteurized)
- Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Parmigiano Reggiano Cheese (Hard), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Parmigiano Reggiano Cheese (12 to 36 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Parmigiano Reggiano Cheese (Umami), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Parmigiano Reggiano Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Emilia-Romagna Region | Communes Of The Causses Du Quercy |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Grainy, flaky | Soft and creamy; becomes drier (matured) |
| Rind | Hard | White, soft (early); (matured) |
| Aging | 12 to 36 months | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Umami | Mild; becomes stronger |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Parmigiano Reggiano Cheese | Rocamadour Cheese | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | — |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | — |
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Where to buy Parmigiano Reggiano Cheese and Rocamadour Cheese
Parmigiano Reggiano Cheese
Rocamadour Cheese
Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Rocamadour Cheese?
Parmigiano Reggiano Cheese reads as umami, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Parmigiano Reggiano Cheese shows lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Parmigiano Reggiano Cheese for Rocamadour Cheese?
Parmigiano Reggiano Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect grainy, flaky bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Parmigiano Reggiano Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a grainy, flaky cheese, go with Parmigiano Reggiano Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Frequently Asked Questions
Is Parmigiano Reggiano Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Parmigiano Reggiano Cheese originates in Italy, while Rocamadour Cheese comes from France. Parmigiano Reggiano Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Parmigiano Reggiano Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Parmigiano Reggiano Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Parmigiano Reggiano Cheese taste like Rocamadour Cheese?
Parmigiano Reggiano Cheese reads as umami, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
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, Parmigiano Reggiano Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Rocamadour Cheese is soft and creamy; becomes drier (matured).
See full profiles: Parmigiano Reggiano Cheese and Rocamadour Cheese.