Queso de Media Flor de Guía vs Rocamadour Cheese

Queso de Media Flor de Guía is a dense, compact, sometimes rubbery or creamy 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 Media Flor de Guía?

Queso de Media Flor de Guía is a full-fat or half-fat cheese produced in the same region as Queso de Flor de Guía, using the same milk proportions. However, its curdling process involves at least 50% vegetable rennet, with the remainder being animal rennet or other starter cultures. It has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from creamy to very hard depending on its maturity. The cheese has a mild acidic flavor with slight sharpness, and its aroma includes lactic, vegetal, and sometimes floral or roasted notes. It is matured for at least 15 days for semi-mature 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 Media Flor de Guía and Rocamadour Cheese?

• Milk type: Queso de Media Flor de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk), Rocamadour Cheese (goat's milk)
• Texture: Queso de Media Flor de Guía (Dense, compact, sometimes rubbery or creamy), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Queso de Media Flor de Guía (Ivory-colored when young, thick and brown when mature), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Queso de Media 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 Media Flor de Guía (Mildly acidic with slight sharpness), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

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

Queso de Media Flor de Guía reads as mildly acidic with slight sharpness, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Queso de Media Flor de Guía offers medium-high intensity, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Queso de Media Flor de Guía shows lactic, vegetal (cardoon and nuts), animal (rennet), sometimes floral or roasted, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Queso de Media 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 Media Flor de Guía for Rocamadour Cheese?

Queso de Media 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, sometimes rubbery or creamy bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Queso de Media Flor de Guía reads as mildly acidic with slight sharpness while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Queso de Media 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, sometimes rubbery or creamy cheese, go with Queso de Media Flor de Guía. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Queso de Media Flor de Guía suits recipes that want mildly acidic with slight sharpness notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

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

No, they're distinct cheeses. Queso de Media Flor de Guía is made from cow, goat, and sheep milk; Rocamadour Cheese uses goat. Aging also differs: Queso de Media 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 Media Flor de Guía similar to Rocamadour Cheese?

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

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

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

Does Queso de Media Flor de Guía taste like Rocamadour Cheese?

Queso de Media Flor de Guía reads as mildly acidic with slight sharpness, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Queso de Media Flor de Guía leans medium-high intensity, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

What is Queso de Media Flor de Guía made of?

Queso de Media Flor de Guía is made from cow, goat, and sheep milk, using at least 50% vegetable rennet, remainder can be animal rennet or starter cultures 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 Media Flor de Guía or Rocamadour Cheese?

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