Rocamadour cheese

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 Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration). Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).

Rocamadour cheese

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 Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration). Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).