Rocamadour Cheese vs Tymsboro Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Tymsboro Cheese is soft, artisan and made from goat 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 Tymsboro Cheese?
Tymsboro is a soft, artisan cheese made from unpasteurized goat's milk at Sleight Farm near Timsbury, Somerset, England. It is known for its lemony, nutty, herbaceous flavor and a distinctly goaty aroma under a natural rind.
What's the Difference Between Rocamadour Cheese and Tymsboro Cheese?
- Origin: Rocamadour Cheese (France), Tymsboro Cheese (England)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Tymsboro Cheese (soft, artisan)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), Tymsboro Cheese (natural)
- Taste: Rocamadour Cheese (Mild; becomes stronger), Tymsboro Cheese (herbaceous, lemony, nutty)
Side-by-Side Comparison
| Rocamadour Cheese | Tymsboro Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Communes Of The Causses Du Quercy | Sleight Farm, Near Timsbury, Somerset |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft and creamy; becomes drier (matured) | Soft, artisan |
| Rind | White, soft (early); (matured) | Natural |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | — |
| Taste | Mild; becomes stronger | Herbaceous, lemony, nutty |
Taste Comparison: Does Rocamadour Cheese Taste Like Tymsboro Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Tymsboro Cheese brings herbaceous, lemony, nutty character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Tymsboro Cheese's goaty.
Can You Substitute Rocamadour Cheese for Tymsboro Cheese?
In most recipes, Rocamadour Cheese and Tymsboro Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect soft and creamy; becomes drier (matured) bite and body where the recipe calls for soft, artisan. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Tymsboro Cheese brings herbaceous, lemony, nutty notes.
Which Is Better, Rocamadour Cheese or Tymsboro 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 soft, artisan profile, Tymsboro Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Tymsboro Cheese fits dishes calling for herbaceous, lemony, nutty.
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Frequently Asked Questions
Is Rocamadour Cheese the same as Tymsboro Cheese?
No, they're distinct cheeses. Rocamadour Cheese originates in France, while Tymsboro Cheese comes from England.
Is Rocamadour Cheese similar to Tymsboro Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Rocamadour Cheese for Tymsboro Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Rocamadour Cheese taste like Tymsboro Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Tymsboro Cheese is herbaceous, lemony, nutty. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Tymsboro Cheese is closer to goaty.
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 Tymsboro Cheese made of?
Tymsboro Cheese is made from goat milk (unpasteurized). It originates in England.
Which should I choose, Rocamadour Cheese or Tymsboro Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Tymsboro Cheese is soft, artisan.