Pule Cheese vs Rocamadour Cheese
Pule Cheese is a artisan cheese from Serbia, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
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 Pule Cheese and Rocamadour Cheese?
- Origin: Pule Cheese (Serbia), Rocamadour Cheese (France)
- Milk type: Pule Cheese (donkey's milk), Rocamadour Cheese (goat's milk)
- Texture: Pule Cheese (artisan), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Taste: Pule Cheese (nutty and earthy), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Pule Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Serbia | France |
| Specific Origin | Zasavica | Communes Of The Causses Du Quercy |
| Milk Type | Donkey's milk | Goat's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Artisan | Soft and creamy; becomes drier (matured) |
| Rind | — | White, soft (early); (matured) |
| Aging | — | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Nutty and earthy | Mild; becomes stronger |
Taste Comparison: Does Pule Cheese Taste Like Rocamadour Cheese?
Pule Cheese reads as nutty and earthy, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell.
Can You Substitute Pule Cheese for Rocamadour Cheese?
Pule Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Pule Cheese reads as nutty and earthy while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Pule Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Which is your favorite?
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Frequently Asked Questions
Is Pule Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Rocamadour Cheese comes from France.
Is Pule Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Rocamadour Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Rocamadour Cheese?
Pule Cheese reads as nutty and earthy, while Rocamadour Cheese is mild; becomes stronger.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
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, Pule Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Rocamadour Cheese is soft and creamy; becomes drier (matured).