Rocamadour Cheese vs Roquefort Cheese

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

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 Is Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Rocamadour Cheese and Roquefort Cheese?

• Milk type: Rocamadour Cheese (goat's milk), Roquefort Cheese (sheep's milk)
• Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Roquefort Cheese (Moist, very creamy)
• Rind: Rocamadour Cheese (White, soft (early); (matured)), Roquefort Cheese (none)
• Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Rocamadour Cheese (Mild; becomes stronger), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Rocamadour Cheese Taste Like Roquefort Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Roquefort Cheese brings mild to strong character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Roquefort Cheese's sweet. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Rocamadour Cheese for Roquefort Cheese?

Rocamadour Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy; becomes drier (matured) bite and body where the recipe calls for moist, very creamy. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Roquefort Cheese brings mild to strong notes.

Which Is Better, Rocamadour Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy; becomes drier (matured) cheese, go with Rocamadour Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Rocamadour Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Roquefort Cheese uses sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Rocamadour Cheese similar to Roquefort Cheese?

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

Can I substitute Rocamadour Cheese for Roquefort Cheese?

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

Does Rocamadour Cheese taste like Roquefort Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Roquefort Cheese is mild to strong. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Roquefort Cheese is closer to sweet.

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.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Rocamadour Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Roquefort Cheese is moist, very creamy.