Rocamadour Cheese vs West Country Farmhouse Cheddar Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while West Country Farmhouse Cheddar Cheese is firm and made from cow 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 West Country Farmhouse Cheddar Cheese?
West Country Farmhouse Cheddar is a firm cow's milk cheese made by traditional methods in Somerset, Devon, Dorset and Cornwall. Its name has been protected in the EU and UK since 2007, and only milk from those four counties may be used.
What's the Difference Between Rocamadour Cheese and West Country Farmhouse Cheddar Cheese?
- Milk type: Rocamadour Cheese (goat's milk), West Country Farmhouse Cheddar Cheese (Cow)
- Milk treatment: Rocamadour Cheese (unpasteurized), West Country Farmhouse Cheddar Cheese (raw)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), West Country Farmhouse Cheddar Cheese (Firm)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), West Country Farmhouse Cheddar Cheese (cloth-wrapped)
- Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), West Country Farmhouse Cheddar Cheese (Minimum 9 months)
- Taste: Rocamadour Cheese (Mild; becomes stronger), West Country Farmhouse Cheddar Cheese (Nutty, full-rounded with a hint of sharpness)
Side-by-Side Comparison
| Rocamadour Cheese | West Country Farmhouse Cheddar Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Communes Of The Causses Du Quercy | Dorset, Somerset, Devon And Cornwall |
| Milk Type | Goat's milk | Cow |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft and creamy; becomes drier (matured) | Firm |
| Rind | White, soft (early); (matured) | Cloth-wrapped |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | Minimum 9 months |
| Taste | Mild; becomes stronger | Nutty, full-rounded with a hint of sharpness |
Taste Comparison: Does Rocamadour Cheese Taste Like West Country Farmhouse Cheddar Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while West Country Farmhouse Cheddar Cheese brings nutty, full-rounded with a hint of sharpness character. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while West Country Farmhouse Cheddar Cheese leans toward sharp and pungent, often slightly earthy, with a hazelnut note and large calcium lactate crystals when well matured. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than West Country Farmhouse Cheddar Cheese at minimum 9 months.
Can You Substitute Rocamadour Cheese for West Country Farmhouse Cheddar Cheese?
Rocamadour Cheese can stand in for West Country Farmhouse Cheddar 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 firm. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while West Country Farmhouse Cheddar Cheese brings nutty, full-rounded with a hint of sharpness notes.
Which Is Better, Rocamadour Cheese or West Country Farmhouse Cheddar 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 firm profile, West Country Farmhouse Cheddar Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while West Country Farmhouse Cheddar Cheese fits dishes calling for nutty, full-rounded with a hint of sharpness.
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Frequently Asked Questions
Is Rocamadour Cheese the same as West Country Farmhouse Cheddar Cheese?
No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; West Country Farmhouse Cheddar Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, West Country Farmhouse Cheddar Cheese minimum 9 months.
Is Rocamadour Cheese similar to West Country Farmhouse Cheddar Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rocamadour Cheese for West Country Farmhouse Cheddar Cheese?
You can, but expect a shift in richness and milk character.
Does Rocamadour Cheese taste like West Country Farmhouse Cheddar Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while West Country Farmhouse Cheddar Cheese is nutty, full-rounded with a hint of sharpness.
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 West Country Farmhouse Cheddar Cheese made of?
West Country Farmhouse Cheddar Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum 9 months.
Which should I choose, Rocamadour Cheese or West Country Farmhouse Cheddar Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while West Country Farmhouse Cheddar Cheese is firm.