Rocamadour Cheese vs Trnič Cheese

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

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 Trnič Cheese?

Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.

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

• Origin: Rocamadour Cheese (France), Trnič Cheese (Slovenia)
• Milk type: Rocamadour Cheese (goat's milk), Trnič Cheese (Cow’s milk)
• Milk treatment: Rocamadour Cheese (unpasteurized), Trnič Cheese (Sour, heated)
• Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Trnič Cheese (Hard)
• Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Trnič Cheese (4 weeks)
• Taste: Rocamadour Cheese (Mild; becomes stronger), Trnič Cheese (Salty and slightly acidic)

Side-by-Side Comparison

Taste Comparison: Does Rocamadour Cheese Taste Like Trnič Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Trnič Cheese brings salty and slightly acidic character. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Trnič Cheese leans toward can be slightly piquant; hard, dry, and crumbly. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Trnič Cheese at 4 weeks.

Can You Substitute Rocamadour Cheese for Trnič Cheese?

Rocamadour Cheese can stand in for Trnič 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. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Trnič Cheese brings salty and slightly acidic notes.

Which Is Better, Rocamadour Cheese or Trnič 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 profile, Trnič Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.

Frequently Asked Questions

Is Rocamadour Cheese the same as Trnič Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Trnič Cheese comes from Slovenia. Rocamadour Cheese is made from goat milk; Trnič Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Trnič Cheese 4 weeks.

Is Rocamadour Cheese similar to Trnič Cheese?

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

Can I substitute Rocamadour Cheese for Trnič Cheese?

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

Does Rocamadour Cheese taste like Trnič Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Trnič Cheese is salty and slightly acidic.

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 Trnič Cheese made of?

Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.

Which should I choose, Rocamadour Cheese or Trnič Cheese?

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