Rocamadour Cheese vs Soft Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.
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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 Soft Cheese?
Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.
What's the Difference Between Rocamadour Cheese and Soft Cheese?
- Milk type: Rocamadour Cheese (goat's milk), Soft Cheese (cow, goat, sheep)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Soft Cheese (spreadable, smooth to runny)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), Soft Cheese (bloomy white mold rind, or washed)
- Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Soft Cheese (unmatured to about 1 month)
- Taste: Rocamadour Cheese (Mild; becomes stronger), Soft Cheese (mild)
Side-by-Side Comparison
| Rocamadour Cheese | Soft Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Communes Of The Causses Du Quercy | — |
| Milk Type | Goat's milk | Cow, goat, sheep |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft and creamy; becomes drier (matured) | Spreadable, smooth to runny |
| Rind | White, soft (early); (matured) | Bloomy white mold rind, or washed |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | Unmatured to about 1 month |
| Taste | Mild; becomes stronger | Mild |
Taste Comparison: Does Rocamadour Cheese Taste Like Soft Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Soft Cheese brings mild character. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Soft Cheese at unmatured to about 1 month.
Can You Substitute Rocamadour Cheese for Soft Cheese?
Rocamadour Cheese can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Soft Cheese brings mild notes.
Which Is Better, Rocamadour Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Soft Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Rocamadour Cheese the same as Soft Cheese?
No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Soft Cheese unmatured to about 1 month.
Is Rocamadour Cheese similar to Soft Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rocamadour Cheese for Soft Cheese?
You can, but expect a shift in richness and milk character.
Does Rocamadour Cheese taste like Soft Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Soft Cheese is mild.
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 Soft Cheese made of?
Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.
Which should I choose, Rocamadour Cheese or Soft Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Soft Cheese is spreadable, smooth to runny.