Rocamadour Cheese vs Saint-Nectaire Cheese

Q: Is Rocamadour Cheese the same as Saint-Nectaire Cheese?

No. Rocamadour Cheese and Saint-Nectaire Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Rocamadour Cheese for Saint-Nectaire Cheese?

In most recipes you can swap Rocamadour Cheese for Saint-Nectaire Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Rocamadour Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Rocamadour Cheese

Saint-Nectaire Cheese

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Saint-Nectaire Cheese is soft and tender and made from cow milk, originating in France.

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 Is Saint-Nectaire Cheese?

Saint-Nectaire is a semi-soft, washed-rind cheese from the volcanic region in the Auvergne-Rhône-Alpes of France. Made from cow's milk, it has a creamy, supple texture with earthy notes and hints of nuts and mushrooms. Saint-Nectaire is typically aged for at least six weeks, during which it develops a distinctive orange-pink rind.

What's the Difference Between Rocamadour Cheese and Saint-Nectaire Cheese?

Milk type: Rocamadour Cheese (goat's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
Milk treatment: Rocamadour Cheese (unpasteurized), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Saint-Nectaire Cheese (Soft and tender)
Rind: Rocamadour Cheese (White, soft (early); (matured)), Saint-Nectaire Cheese (Washed-rind)
Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Saint-Nectaire Cheese (At least twenty-eight days)
Taste: Rocamadour Cheese (Mild; becomes stronger), Saint-Nectaire Cheese (Delicate hazelnut)

Side-by-Side Comparison

	Rocamadour Cheese	Saint-Nectaire Cheese
Country of Origin	France	France
Specific Origin	Communes Of The Causses Du Quercy	Massif Du Sancy, Auvergne
Milk Type	Goat's milk	Cow’s milk (Holstein, Montbéliarde, sometimes Salers)
Milk Treatment	Unpasteurized	Raw for fermier, pasteurized for laitier
Texture	Soft and creamy; becomes drier (matured)	Soft and tender
Rind	White, soft (early); (matured)	Washed-rind
Aging	Between 6 and 10 days; longer for drier, stronger flavor	At least twenty-eight days
Taste	Mild; becomes stronger	Delicate hazelnut

Taste Comparison: Does Rocamadour Cheese Taste Like Saint-Nectaire Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Saint-Nectaire Cheese brings delicate hazelnut character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Saint-Nectaire Cheese's grassy. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.

Can You Substitute Rocamadour Cheese for Saint-Nectaire Cheese?

Rocamadour Cheese can stand in for Saint-Nectaire 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 soft and tender. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Saint-Nectaire Cheese brings delicate hazelnut notes.

Which Is Better, Rocamadour Cheese or Saint-Nectaire 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 soft and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.

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Frequently Asked Questions

Is Rocamadour Cheese the same as Saint-Nectaire Cheese?

No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Saint-Nectaire Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Saint-Nectaire Cheese at least twenty-eight days.

Is Rocamadour Cheese similar to Saint-Nectaire Cheese?

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

Can I substitute Rocamadour Cheese for Saint-Nectaire Cheese?

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

Does Rocamadour Cheese taste like Saint-Nectaire Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Saint-Nectaire Cheese is delicate hazelnut. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Saint-Nectaire Cheese is closer to grassy.

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.

What is Saint-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

Which should I choose, Rocamadour Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Saint-Nectaire Cheese is soft and tender.