Flavour : nutty, strong
Aroma : goaty

Rocamadour cheese belongs to a family of goat cheeses called Cabecous. It is produced in the regions of Perigord and Quercy (Midi-Pyrénées), and the name is derived from the village of Rocamadour in the department of the Lot. Since 1996, it’s designated with AOC certification. The cheese takes about 12 -15 days to attain full maturity, but it can be ripened furthermore for several months to make it a bit stronger. It appears white, ivory cream with velvety skin. Because of a nutty flavour, it tastes great when consumed on hot toast or in salads. After maturation for months, it develops a more intense flavour, and pairs well with Red Wine.

Country of origin : France
Region of origin : Midi-Pyrénées
Milk type : goat
Pasteurised : no
Cheese type : goat cheese
Fat content : 22%