Pecorino Crotonese Cheese vs Rocamadour Cheese
Pecorino Crotonese Cheese is a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm sheep-milk cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
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 Pecorino Crotonese Cheese and Rocamadour Cheese?
- Milk type: Pecorino Crotonese Cheese (Whole sheep's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Pecorino Crotonese Cheese (Raw, thermised, or pasteurised), Rocamadour Cheese (unpasteurized)
- Texture: Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened)), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Pecorino Crotonese Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Provinces Of Crotone, Catanzaro, And Cosenza | Communes Of The Causses Du Quercy |
| Milk Type | Whole sheep's milk | Goat's milk |
| Milk Treatment | Raw, thermised, or pasteurised | Unpasteurized |
| Texture | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm | Soft and creamy; becomes drier (matured) |
| Rind | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs | White, soft (early); (matured) |
| Aging | Fresh, semi-hard, ripened (more than six months for ripened) | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) | Mild; becomes stronger |
Taste Comparison: Does Pecorino Crotonese Cheese Taste Like Rocamadour Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Pecorino Crotonese Cheese offers light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Pecorino Crotonese Cheese shows sheep's milk, hay, mature wild grasses, hazelnut, smoke, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened) develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Pecorino Crotonese Cheese for Rocamadour Cheese?
Pecorino Crotonese Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Pecorino Crotonese Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm cheese, go with Pecorino Crotonese Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Pecorino Crotonese Cheese suits recipes that want distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) 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 Pecorino Crotonese Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Pecorino Crotonese Cheese is made from sheep milk; Rocamadour Cheese uses goat. Aging also differs: Pecorino Crotonese Cheese is typically aged fresh, semi-hard, ripened (more than six months for ripened), Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Pecorino Crotonese Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Crotonese Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Crotonese Cheese taste like Rocamadour Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Pecorino Crotonese Cheese leans light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
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, Pecorino Crotonese Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm, while Rocamadour Cheese is soft and creamy; becomes drier (matured).