Pljevlja Cheese vs Rocamadour Cheese

Q: Is Pljevlja Cheese the same as Rocamadour Cheese?

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

Q: Can I substitute Pljevlja Cheese for Rocamadour Cheese?

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

Q: Does Pljevlja Cheese taste like Rocamadour Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Pljevlja 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.

Pljevlja Cheese

Rocamadour Cheese

Pljevlja Cheese is a soft to semihard cow or sheep-milk cheese from Montenegro, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Pljevlja Cheese?

Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.

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 Pljevlja Cheese and Rocamadour Cheese?

Origin: Pljevlja Cheese (Montenegro), Rocamadour Cheese (France)
Milk type: Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed), Rocamadour Cheese (goat's milk)
Texture: Pljevlja Cheese (Soft to semihard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Aging: Pljevlja Cheese (4 to 8 weeks), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)

Side-by-Side Comparison

	Pljevlja Cheese	Rocamadour Cheese
Country of Origin	Montenegro	France
Specific Origin	Northern Montenegro, Municipality Of Pljevlja	Communes Of The Causses Du Quercy
Milk Type	Sheep’s milk, cow’s milk, mixed	Goat's milk
Milk Treatment	—	Unpasteurized
Texture	Soft to semihard	Soft and creamy; becomes drier (matured)
Rind	—	White, soft (early); (matured)
Aging	4 to 8 weeks	Between 6 and 10 days; longer for drier, stronger flavor
Taste	—	Mild; becomes stronger

Taste Comparison: Does Pljevlja Cheese Taste Like Rocamadour Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Pljevlja Cheese at 4 to 8 weeks develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Pljevlja Cheese for Rocamadour Cheese?

Pljevlja Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to semihard bite and body where the recipe calls for soft and creamy; becomes drier (matured).

Which Is Better, Pljevlja Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to semihard cheese, go with Pljevlja Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pljevlja Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Pljevlja Cheese originates in Montenegro, while Rocamadour Cheese comes from France. Pljevlja Cheese is made from cow or sheep milk; Rocamadour Cheese uses goat. Aging also differs: Pljevlja Cheese is typically aged 4 to 8 weeks, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Pljevlja Cheese similar to Rocamadour Cheese?

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

Can I substitute Pljevlja Cheese for Rocamadour Cheese?

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

Does Pljevlja Cheese taste like Rocamadour Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Pljevlja Cheese made of?

Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.

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, Pljevlja Cheese or Rocamadour Cheese?

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