Rocamadour Cheese vs Swaledale Ewes' Cheese

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep milk.

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 Swaledale Ewes' Cheese?

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.

What's the Difference Between Rocamadour Cheese and Swaledale Ewes' Cheese?

• Milk type: Rocamadour Cheese (goat's milk), Swaledale Ewes' Cheese (Sheep)
• Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Swaledale Ewes' Cheese (Hard, firm, crumbly)
• Rind: Rocamadour Cheese (White, soft (early); (matured)), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
• Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Swaledale Ewes' Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Rocamadour Cheese Taste Like Swaledale Ewes' Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.

Can You Substitute Rocamadour Cheese for Swaledale Ewes' Cheese?

Rocamadour Cheese can stand in for Swaledale Ewes' 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, firm, crumbly.

Which Is Better, Rocamadour Cheese or Swaledale Ewes' 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, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.

Frequently Asked Questions

Is Rocamadour Cheese the same as Swaledale Ewes' Cheese?

No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Swaledale Ewes' Cheese uses sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Swaledale Ewes' Cheese 3 to 4 weeks.

Is Rocamadour Cheese similar to Swaledale Ewes' Cheese?

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

Can I substitute Rocamadour Cheese for Swaledale Ewes' Cheese?

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

Does Rocamadour Cheese taste like Swaledale Ewes' 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 Swaledale Ewes' Cheese made of?

Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.

Which should I choose, Rocamadour Cheese or Swaledale Ewes' Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Swaledale Ewes' Cheese is hard, firm, crumbly.