Rocamadour Cheese vs Swiss Cheese

Q: Is Rocamadour Cheese the same as Swiss Cheese?

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

Q: Can I substitute Rocamadour Cheese for Swiss Cheese?

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

Q: Which should I choose, Rocamadour Cheese or Swiss 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

Swiss Cheese

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Swiss Cheese is semi-firm and made from cow milk, originating in United States.

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 Swiss Cheese?

Swiss cheese is the North American name for any cheese made in the style of Emmental, the yellow, medium-hard cheese from the Emmental region of Switzerland. Most versions carry the round holes called eyes and a nutty, slightly sweet flavor.

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

Origin: Rocamadour Cheese (France), Swiss Cheese (United States)
Milk type: Rocamadour Cheese (goat's milk), Swiss Cheese (Cow)
Milk treatment: Rocamadour Cheese (unpasteurized), Swiss Cheese (Pasteurized)
Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Swiss Cheese (Semi-Firm)
Rind: Rocamadour Cheese (White, soft (early); (matured)), Swiss Cheese (None)
Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Swiss Cheese (Typically 1-3 months)
Taste: Rocamadour Cheese (Mild; becomes stronger), Swiss Cheese (Mild, Nutty, Slightly Sweet)

Side-by-Side Comparison

	Rocamadour Cheese	Swiss Cheese
Country of Origin	France	United States
Specific Origin	Communes Of The Causses Du Quercy	Emmental, Switzerland; Now Widely Made In The U.S.
Milk Type	Goat's milk	Cow
Milk Treatment	Unpasteurized	Pasteurized
Texture	Soft and creamy; becomes drier (matured)	Semi-Firm
Rind	White, soft (early); (matured)	None
Aging	Between 6 and 10 days; longer for drier, stronger flavor	Typically 1-3 months
Taste	Mild; becomes stronger	Mild, Nutty, Slightly Sweet

Taste Comparison: Does Rocamadour Cheese Taste Like Swiss Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Swiss Cheese brings mild, nutty, slightly sweet character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Swiss Cheese's mild, slightly nutty. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Swiss Cheese leans toward buttery, slightly sweet, nutty, less intense than traditional swiss. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Swiss Cheese at typically 1-3 months.

Can You Substitute Rocamadour Cheese for Swiss Cheese?

Rocamadour Cheese can stand in for Swiss 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 Swiss Cheese brings mild, nutty, slightly sweet notes.

Which Is Better, Rocamadour Cheese or Swiss 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, Swiss Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Swiss Cheese fits dishes calling for mild, nutty, slightly sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Rocamadour Cheese the same as Swiss Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Swiss Cheese comes from United States. Rocamadour Cheese is made from goat milk; Swiss Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Swiss Cheese typically 1-3 months.

Is Rocamadour Cheese similar to Swiss Cheese?

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

Can I substitute Rocamadour Cheese for Swiss Cheese?

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

Does Rocamadour Cheese taste like Swiss Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Swiss Cheese is mild, nutty, slightly sweet. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Swiss Cheese is closer to mild, slightly nutty.

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 Swiss Cheese made of?

Swiss Cheese is made from cow milk (pasteurized), using microbial or vegetarian rennet. It's typically aged typically 1-3 months. It originates in United States.

Which should I choose, Rocamadour Cheese or Swiss Cheese?

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