Maturation: 6 days
Cheese Type: Uncooked, Unpressed cheese
Rocamadour is part of the famous Cabécous family, meaning “Little goat’s cheese” in the Occitan dialect. It is made at the Fromagerie de Loubressac in the Lot, at the foot of the Causses du Quercy limestone plateau, and a few kilometres from the famous eponymous medieval village of Rocamadour.
Made only with local milk from Saanen and Alpine breed goats fed a rich and diverse diet, its production still follows ancestral processes.
This small disk of 35g only is one of the smallest AOP cheeses. Rocamadour is recognizable by its flowery white rind, its creamy and melting ivory paste evocating typical notes of goat cheese, butter and hazelnuts.
White Wines (Saubignon Blanc, Ventoux, Cote du Luberon)
Rosé wines (Anjou, Cote de Provence)
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