Queso de Flor de Guía vs Rocamadour Cheese

Queso de Flor de Guía is a dense, compact, pasty cow, goat, and sheep-milk cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

What Is Queso de Flor de Guía?

Queso de Flor de Guía is a full-fat or half-fat cheese from Spain, specifically produced in Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary Island cattle milk and up to 10% Canary Island goat milk. The milk is curdled exclusively using vegetable rennet derived from the dried flower heads of Cynara cardunculus var. ferocissima and Cynara scolymus. The cheese has a cylindrical shape and varies in size from 0.5 to 5 kg. Its texture is dense, compact, and pasty, with a very soft and creamy interior when semi-mature and a harder body when fully matured. The flavor is highly aromatic, acidic, and bitter, with mild burning and astringent sensations. It matures for at least 15 days for semi-mature cheese and over 60 days for mature cheese.

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 Queso de Flor de Guía and Rocamadour Cheese?

• Milk type: Queso de Flor de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk), Rocamadour Cheese (goat's milk)
• Texture: Queso de Flor de Guía (Dense, compact, pasty), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Queso de Flor de Guía (Soft and elastic when young, dark brown and harder when mature), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Queso de Flor de Guía (15+ days (semi-mature), 60+ days (mature)), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Queso de Flor de Guía (Aromatic, acidic, and bitter), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Queso de Flor de Guía Taste Like Rocamadour Cheese?

Queso de Flor de Guía reads as aromatic, acidic, and bitter, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Queso de Flor de Guía offers medium intensity, with lactic and vegetal notes, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Queso de Flor de Guía shows lactic, vegetal (cardoon and nuts), while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Queso de Flor de Guía at 15+ days (semi-mature), 60+ days (mature) develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Queso de Flor de Guía for Rocamadour Cheese?

Queso de Flor de Guía can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect dense, compact, pasty bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Queso de Flor de Guía reads as aromatic, acidic, and bitter while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Queso de Flor de Guía or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dense, compact, pasty cheese, go with Queso de Flor de Guía. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Queso de Flor de Guía suits recipes that want aromatic, acidic, and bitter notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Queso de Flor de Guía the same as Rocamadour Cheese?

No, they're distinct cheeses. Queso de Flor de Guía is made from cow, goat, and sheep milk; Rocamadour Cheese uses goat. Aging also differs: Queso de Flor de Guía is typically aged 15+ days (semi-mature), 60+ days (mature), Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Queso de Flor de Guía similar to Rocamadour Cheese?

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

Can I substitute Queso de Flor de Guía for Rocamadour Cheese?

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

Does Queso de Flor de Guía taste like Rocamadour Cheese?

Queso de Flor de Guía reads as aromatic, acidic, and bitter, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Queso de Flor de Guía leans medium intensity, with lactic and vegetal notes, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Queso de Flor de Guía made of?

Queso de Flor de Guía is made from cow, goat, and sheep milk, using vegetable (cynara cardunculus var. ferocissima, cynara scolymus) rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).

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, Queso de Flor de Guía or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queso de Flor de Guía is dense, compact, pasty, while Rocamadour Cheese is soft and creamy; becomes drier (matured).