Rocamadour cheese

Rocamadour
Country of origin France
Region, town PĂ©rigord, Quercy
Source of milk Goat
Pasteurized No
Texture Soft
Aging time 12-15 days
Certification French AOC 1996
Related media on Wikimedia Commons

Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the département of the Lot.

Rocamadour belongs to a family of goat cheeses called CabĂ©cous and has benefited from being accorded an AOC (appellation d'origine contrĂ´lĂ©e) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration).

Rocamadour is usually sold very young after just 12-15 days of aging and is customarily consumed on hot toast or in salads. Rocamadour can be aged further. After several months it takes on a more intense flavor and is typically eaten on its own with a red wine toward the end of the meal.

Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).

References


    This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.