Rocamadour Cheese vs Scamorza Cheese

Q: Is Rocamadour Cheese the same as Scamorza Cheese?

No. Rocamadour Cheese and Scamorza Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Rocamadour Cheese for Scamorza Cheese?

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

Q: Does Rocamadour Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Rocamadour Cheese or Scamorza 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

Scamorza Cheese

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

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 Scamorza Cheese?

Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.

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

Origin: Rocamadour Cheese (France), Scamorza Cheese (Italy)
Milk type: Rocamadour Cheese (goat's milk), Scamorza Cheese (cow's milk)
Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Scamorza Cheese (semi-soft)
Rind: Rocamadour Cheese (White, soft (early); (matured)), Scamorza Cheese (natural)

Side-by-Side Comparison

	Rocamadour Cheese	Scamorza Cheese
Country of Origin	France	Italy
Specific Origin	Communes Of The Causses Du Quercy	Apulia And Calabria, Southern Italy
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Unpasteurized	—
Texture	Soft and creamy; becomes drier (matured)	Semi-soft
Rind	White, soft (early); (matured)	Natural
Aging	Between 6 and 10 days; longer for drier, stronger flavor	—
Taste	Mild; becomes stronger	—

Taste Comparison: Does Rocamadour Cheese Taste Like Scamorza Cheese?

Their flavor profiles are distinct.

Can You Substitute Rocamadour Cheese for Scamorza Cheese?

Rocamadour Cheese can stand in for Scamorza 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 semi-soft.

Which Is Better, Rocamadour Cheese or Scamorza 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 semi-soft profile, Scamorza Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Rocamadour Cheese the same as Scamorza Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Scamorza Cheese comes from Italy. Rocamadour Cheese is made from goat milk; Scamorza Cheese uses cow.

Is Rocamadour Cheese similar to Scamorza Cheese?

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

Can I substitute Rocamadour Cheese for Scamorza Cheese?

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

Does Rocamadour Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Scamorza Cheese made of?

Scamorza Cheese is made from cow milk. It originates in Italy.

Which should I choose, Rocamadour Cheese or Scamorza Cheese?

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