Rocamadour Cheese vs Smoked Sulguni Cheese

Q: Is Rocamadour Cheese the same as Smoked Sulguni Cheese?

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

Q: Can I substitute Rocamadour Cheese for Smoked Sulguni Cheese?

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

Q: Which should I choose, Rocamadour Cheese or Smoked Sulguni 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 is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Smoked Sulguni Cheese is semi-firm and made from cow and buffalo milk, originating in Georgia.

Buy Rocamadour Cheese

Buy on Amazon Buy at Murray's

Buy Smoked Sulguni Cheese

Buy on Amazon Buy at Murray's

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 Smoked Sulguni Cheese?

Smoked Sulguni is a traditional Georgian cheese made from a mix of buffalo's and cow's milk, originating from the regions of Svaneti and Samegrelo. This cheese has a semi-firm texture and is easily recognized by its yellow color. It offers a salty, smoky, and slightly sour flavor, making it a flavorful addition to many dishes. The smoky aroma is a key feature, adding to its appeal. Smoked Sulguni can be found under alternative spellings like Shebolili Megruli Sulguni and synonyms such as smoked suluguni or Georgian smoked suluguni. This cheese is a staple in Georgian cuisine, often enjoyed on its own or as part of a variety of traditional dishes.

What's the Difference Between Rocamadour Cheese and Smoked Sulguni Cheese?

Origin: Rocamadour Cheese (France), Smoked Sulguni Cheese (Georgia)
Milk type: Rocamadour Cheese (goat's milk), Smoked Sulguni Cheese (buffalo's and cow's milk)
Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Smoked Sulguni Cheese (semi-firm)
Taste: Rocamadour Cheese (Mild; becomes stronger), Smoked Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

	Rocamadour Cheese	Smoked Sulguni Cheese
Country of Origin	France	Georgia
Specific Origin	Communes Of The Causses Du Quercy	Svaneti, Samegrelo
Milk Type	Goat's milk	Buffalo's and cow's milk
Milk Treatment	Unpasteurized	—
Texture	Soft and creamy; becomes drier (matured)	Semi-firm
Rind	White, soft (early); (matured)	—
Aging	Between 6 and 10 days; longer for drier, stronger flavor	—
Taste	Mild; becomes stronger	Salty, smokey , sour

Taste Comparison: Does Rocamadour Cheese Taste Like Smoked Sulguni Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Smoked Sulguni Cheese brings salty, smokey , sour character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Smoked Sulguni Cheese's smokey.

Can You Substitute Rocamadour Cheese for Smoked Sulguni Cheese?

Rocamadour Cheese can stand in for Smoked Sulguni 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-firm. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Smoked Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Rocamadour Cheese or Smoked Sulguni 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-firm profile, Smoked Sulguni Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Smoked Sulguni Cheese fits dishes calling for salty, smokey , sour.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Rocamadour Cheese the same as Smoked Sulguni Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Smoked Sulguni Cheese comes from Georgia. Rocamadour Cheese is made from goat milk; Smoked Sulguni Cheese uses cow and buffalo.

Is Rocamadour Cheese similar to Smoked Sulguni Cheese?

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

Can I substitute Rocamadour Cheese for Smoked Sulguni Cheese?

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

Does Rocamadour Cheese taste like Smoked Sulguni Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Smoked Sulguni Cheese is salty, smokey , sour. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Smoked Sulguni Cheese is closer to smokey.

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 Smoked Sulguni Cheese made of?

Smoked Sulguni Cheese is made from cow and buffalo milk. It originates in Georgia.

Which should I choose, Rocamadour Cheese or Smoked Sulguni Cheese?

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