Pecorino Romano Cheese vs Rocamadour Cheese

Q: Is Pecorino Romano Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Pecorino Romano Cheese for Rocamadour Cheese?

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

Q: Which should I choose, Pecorino Romano 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.

Pecorino Romano Cheese

Rocamadour Cheese

Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Pecorino Romano Cheese?

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

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 Pecorino Romano Cheese and Rocamadour Cheese?

Origin: Pecorino Romano Cheese (Italy), Rocamadour Cheese (France)
Milk type: Pecorino Romano Cheese (sheep's milk), Rocamadour Cheese (goat's milk)
Texture: Pecorino Romano Cheese (Hard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Pecorino Romano Cheese (Pale yellow to brown or black), Rocamadour Cheese (White, soft (early); (matured))
Aging: Pecorino Romano Cheese (5–8 months or longer), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Pecorino Romano Cheese (Sharp, salty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Pecorino Romano Cheese	Rocamadour Cheese
Country of Origin	Italy	France
Specific Origin	Lazio, Sardinia, Grosseto	Communes Of The Causses Du Quercy
Milk Type	Sheep's milk	Goat's milk
Milk Treatment	—	Unpasteurized
Texture	Hard	Soft and creamy; becomes drier (matured)
Rind	Pale yellow to brown or black	White, soft (early); (matured)
Aging	5–8 months or longer	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Sharp, salty	Mild; becomes stronger

Taste Comparison: Does Pecorino Romano Cheese Taste Like Rocamadour Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Pecorino Romano Cheese offers strong, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Pecorino Romano Cheese shows bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Pecorino Romano Cheese for Rocamadour Cheese?

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

Which Is Better, Pecorino Romano Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Pecorino Romano Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty 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 Romano Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Pecorino Romano Cheese originates in Italy, while Rocamadour Cheese comes from France. Pecorino Romano Cheese is made from sheep milk; Rocamadour Cheese uses goat. Aging also differs: Pecorino Romano Cheese is typically aged 5–8 months or longer, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Pecorino Romano Cheese similar to Rocamadour Cheese?

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

Can I substitute Pecorino Romano Cheese for Rocamadour Cheese?

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

Does Pecorino Romano Cheese taste like Rocamadour Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Pecorino Romano Cheese leans strong, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using rennet rennet. It's typically aged 5–8 months or longer. 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, Pecorino Romano Cheese or Rocamadour Cheese?

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