Rocamadour (cheese)
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| Rocamadour | |
|---|---|
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| Country of origin | France |
| Region, town | Périgord, Quercy |
| Source of milk | Goats |
| Pasteurised | No |
| Texture | Soft |
| Aging time | 12-15 days |
| Certification | French AOC 1996 |
Rocamadour is a French cheese from the regions of Périgord and Quercy. It takes its name from the commune of Rocamadour in the département of Lot. It has benefited from an Appellation d'origine contrôlée (AOC) since 1996.
It is a very young goats cheese of just 35g best eaten after just 12-15 days of ageing. It is often consumed on hot toast, in salads or sole with a red wine.
Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized milk (50% on farms).
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