Rocamadour Cheese vs Stilton Cheese

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

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

• Origin: Rocamadour Cheese (France), Stilton Cheese (England)
• Milk type: Rocamadour Cheese (goat's milk), Stilton Cheese (cow's milk)
• Milk treatment: Rocamadour Cheese (unpasteurized), Stilton Cheese (pasteurized)
• Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Stilton Cheese (hard, blue-veined)
• Rind: Rocamadour Cheese (White, soft (early); (matured)), Stilton Cheese (natural)
• Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Stilton Cheese (9 to 12 weeks)
• Taste: Rocamadour Cheese (Mild; becomes stronger), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Rocamadour Cheese Taste Like Stilton Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Stilton Cheese brings spicy, strong 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 Stilton Cheese at 9 to 12 weeks.

Can You Substitute Rocamadour Cheese for Stilton Cheese?

Rocamadour Cheese can stand in for Stilton 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 hard, blue-veined. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Stilton Cheese brings spicy, strong notes.

Which Is Better, Rocamadour Cheese or Stilton 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 hard, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Stilton Cheese fits dishes calling for spicy, strong.

Frequently Asked Questions

Is Rocamadour Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Stilton Cheese comes from England. Rocamadour Cheese is made from goat milk; Stilton Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Stilton Cheese 9 to 12 weeks.

Is Rocamadour Cheese similar to Stilton Cheese?

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

Can I substitute Rocamadour Cheese for Stilton Cheese?

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

Does Rocamadour Cheese taste like Stilton Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Stilton Cheese is spicy, strong.

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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

Which should I choose, Rocamadour Cheese or Stilton Cheese?

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