Reblochon-Style Cheese vs Rocamadour Cheese
Reblochon-Style Cheese is a cheese, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Reblochon-Style Cheese?
Reblochon-Style cheese is a soft, washed-rind cheese inspired by the traditional French Reblochon. It has a creamy, smooth texture that becomes more supple as it matures. The cheese features a mild, nutty flavor with a subtle earthiness, making it approachable yet satisfying. Its pale yellow interior is encased in an orange-hued rind, which develops from regular washing during the aging process. Often enjoyed as part of a cheese board, Reblochon-Style cheese melts beautifully and is commonly used in dishes like tartiflette. Its aroma is pleasantly pungent, hinting at the rich flavors found within. This cheese is best paired with light red wines or crisp white wines, which complement its creamy profile.
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 Reblochon-Style Cheese and Rocamadour Cheese?
Side-by-Side Comparison
| Reblochon-Style Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Communes Of The Causses Du Quercy |
| Milk Type | — | Goat's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | — | Soft and creamy; becomes drier (matured) |
| Rind | — | White, soft (early); (matured) |
| Aging | — | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | — | Mild; becomes stronger |
Taste Comparison: Does Reblochon-Style Cheese Taste Like Rocamadour Cheese?
Their flavor profiles are distinct.
Can You Substitute Reblochon-Style Cheese for Rocamadour Cheese?
Reblochon-Style Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Reblochon-Style Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon-Style Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses.
Is Reblochon-Style Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon-Style Cheese for Rocamadour Cheese?
You can, but expect a shift in flavor and finish.
Does Reblochon-Style Cheese taste like Rocamadour Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Reblochon-Style Cheese made of?
Reblochon-Style Cheese is made from milk.
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, Reblochon-Style Cheese or Rocamadour Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.