Rocamadour Cheese vs Salers Cheese
Rocamadour Cheese
Salers Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Salers Cheese is firm and made from cow 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Rocamadour Cheese and Salers Cheese?
- Milk type: Rocamadour Cheese (goat's milk), Salers Cheese (cow's milk)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Salers Cheese (Firm)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), Salers Cheese (Thick gray)
- Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Salers Cheese (Minimum of three months, up to forty-five months)
- Taste: Rocamadour Cheese (Mild; becomes stronger), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Rocamadour Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Communes Of The Causses Du Quercy | Salers, Massif Central |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft and creamy; becomes drier (matured) | Firm |
| Rind | White, soft (early); (matured) | Thick gray |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | Minimum of three months, up to forty-five months |
| Taste | Mild; becomes stronger | Strong-tasting |
Taste Comparison: Does Rocamadour Cheese Taste Like Salers Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Salers Cheese brings strong-tasting character. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Rocamadour Cheese for Salers Cheese?
Rocamadour Cheese can stand in for Salers 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 firm. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Salers Cheese brings strong-tasting notes.
Which Is Better, Rocamadour Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Rocamadour Cheese the same as Salers Cheese?
No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Salers Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Salers Cheese minimum of three months, up to forty-five months.
Is Rocamadour Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rocamadour Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Rocamadour Cheese taste like Salers Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Rocamadour Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Salers Cheese is firm.