Blue Cheese vs Rocamadour Cheese
Blue Cheese
Rocamadour Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Rocamadour Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Rocamadour Cheese (goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Rocamadour Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Blue Cheese (Natural), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Blue Cheese (Typically aged 2-6 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Blue Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Communes Of The Causses Du Quercy |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft and creamy; becomes drier (matured) |
| Rind | Natural | White, soft (early); (matured) |
| Aging | Typically aged 2-6 months | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild; becomes stronger |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Rocamadour Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Rocamadour Cheese
Blue Cheese
Rocamadour Cheese
Taste Comparison: Does Blue Cheese Taste Like Rocamadour Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Blue Cheese for Rocamadour Cheese?
Blue Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Blue Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Frequently Asked Questions
Is Blue Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Rocamadour Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Blue Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Rocamadour Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 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, Blue Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Rocamadour Cheese is soft and creamy; becomes drier (matured).
See full profiles: Blue Cheese and Rocamadour Cheese.