Reblochon Cheese vs Rocamadour Cheese
Reblochon Cheese
Rocamadour Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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 Reblochon Cheese and Rocamadour Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Reblochon Cheese (Raw), Rocamadour Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Reblochon Cheese (3 to 4 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Reblochon Cheese (creamy, nutty), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Reblochon Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Communes Of The Causses Du Quercy |
| Milk Type | Raw whole cow’s milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Soft and creamy; becomes drier (matured) |
| Rind | Yellow-orange covered with a thin white mold | White, soft (early); (matured) |
| Aging | 3 to 4 months | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Creamy, nutty | Mild; becomes stronger |
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Where to buy Reblochon Cheese and Rocamadour Cheese
Reblochon Cheese
Rocamadour Cheese
Taste Comparison: Does Reblochon Cheese Taste Like Rocamadour Cheese?
Reblochon Cheese reads as creamy, nutty, while Rocamadour Cheese brings mild; becomes stronger character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Reblochon Cheese for Rocamadour Cheese?
Reblochon Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Reblochon Cheese reads as creamy, nutty while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Reblochon Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Frequently Asked Questions
Is Reblochon Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Reblochon Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Rocamadour Cheese?
Reblochon Cheese reads as creamy, nutty, while Rocamadour Cheese is mild; becomes stronger.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
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, Reblochon Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Rocamadour Cheese is soft and creamy; becomes drier (matured).
See full profiles: Reblochon Cheese and Rocamadour Cheese.