Rocamadour Cheese vs Scamorza Cheese
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 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 Scamorza Cheese?
Scamorza is an Italian cheese similar to mozzarella, known for its pear-like shape and smooth, elastic texture. Made from cow's milk, it is available in smoked (Scamorza Affumicata) and unsmoked varieties, both having a mild, milky flavor. Scamorza can be sliced and melted in sandwiches, grilled, or used as a pizza topping.
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 | — |
| 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?
One click, anonymous. See what others chose.
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). 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.