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The Rocamadour (AOC since 1996)
 Photo : www.frencheese.co.uk
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1 053 T per year
42 producers
The Rocamadour is a little raw goat’s milk cheese, which contains 23% of fat for its total weight. It weighs about 35 gr, for 6 cm across and 1,6 high.
Criteria
 100% producted with raw goat’s milk.
The goat’s are always from the Alpine or Saanen breeds.
Area of production : Aveyron, Corrèze, Dordogne, Lot, Tarn-et-Garonne.
History
The Rocamadour belongs to the Cabecou’s family. Its name comes from the beautiful village of Rocamadour, which is located in the Lot.
The area is an important place of tourism and a traditional stop for the pilgrims going to Saint-Jacques-de-Compostelle.
Production
The milk is curdled during 20 hours minimum, in a temperature between 18 and 23°C. It is drained, salted and moulded. There are two phases of maturation : the cheese is drained a second time for 24 hours in a 23°C maximum room, then it is put in a 10°C cellar. The whole maturation has to last 6 days minimum.
Choice and taste
Eyes : striated rind. White to dark beige.
Nose : caprine odour.
Palate : creamy texture, goat’s taste.
Depending on your preferences, you could taste the Rocamadour sweet and creamy or aged and more aromatic. It is also very interesting to cook, in a salted pie for example.
Enjoy it with a wine from Cahors (southwestern France).
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