Rocamadour Cheese vs Swaledale Cheese
Rocamadour Cheese
Swaledale Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.
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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 Swaledale Cheese?
Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.
What's the Difference Between Rocamadour Cheese and Swaledale Cheese?
- Origin: Rocamadour Cheese (France), Swaledale Cheese (England)
- Milk type: Rocamadour Cheese (goat's milk), Swaledale Cheese (cow, sheep, goat)
- Milk treatment: Rocamadour Cheese (unpasteurized), Swaledale Cheese (raw)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Swaledale Cheese (moist, medium firm)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), Swaledale Cheese (grey-blue mould or natural wax)
- Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Swaledale Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Rocamadour Cheese | Swaledale Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Communes Of The Causses Du Quercy | Swaledale, North Yorkshire |
| Milk Type | Goat's milk | Cow, sheep, goat |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft and creamy; becomes drier (matured) | Moist, medium firm |
| Rind | White, soft (early); (matured) | Grey-blue mould or natural wax |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | 3 to 4 weeks |
| Taste | Mild; becomes stronger | — |
Taste Comparison: Does Rocamadour Cheese Taste Like Swaledale Cheese?
Their flavor profiles are distinct. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. 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 Cheese at 3 to 4 weeks.
Can You Substitute Rocamadour Cheese for Swaledale Cheese?
Rocamadour Cheese can stand in for Swaledale 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 moist, medium firm.
Which Is Better, Rocamadour Cheese or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.
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Frequently Asked Questions
Is Rocamadour Cheese the same as Swaledale Cheese?
No, they're distinct cheeses. Rocamadour Cheese originates in France, while Swaledale Cheese comes from England. Rocamadour Cheese is made from goat milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Swaledale Cheese 3 to 4 weeks.
Is Rocamadour Cheese similar to Swaledale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rocamadour Cheese for Swaledale Cheese?
You can, but expect a shift in richness and milk character.
Does Rocamadour Cheese taste like Swaledale 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 Cheese made of?
Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.
Which should I choose, Rocamadour Cheese or Swaledale 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 Cheese is moist, medium firm.