Pasta Filata Cheese vs Rocamadour Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
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 Pasta Filata Cheese and Rocamadour Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Rocamadour Cheese (goat's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Side-by-Side Comparison
| Pasta Filata Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Italy | Communes Of The Causses Du Quercy |
| Milk Type | Cow, water buffalo | Goat's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft, elastic and stringy, fibrous | Soft and creamy; becomes drier (matured) |
| Rind | — | White, soft (early); (matured) |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | — | Mild; becomes stronger |
Taste Comparison: Does Pasta Filata Cheese Taste Like Rocamadour Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Pasta Filata Cheese for Rocamadour Cheese?
Pasta Filata Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, elastic and stringy, fibrous bite and body where the recipe calls for soft and creamy; becomes drier (matured).
Which Is Better, Pasta Filata Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, elastic and stringy, fibrous cheese, go with Pasta Filata Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Rocamadour Cheese uses goat. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Pasta Filata Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Rocamadour Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
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, Pasta Filata Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Rocamadour Cheese is soft and creamy; becomes drier (matured).