Rocamadour cheese
French cheese
Rocamadour (French pronunciation: [ʁɔkamaduʁ] ; Languedocien: Ròcamador) 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.
Its original name was “Cabécou de Rocamadour”, but only the name “Rocamadour” was retained due to issues related to the Rocamadour PDO (Protected Designation of Origin). This is because the area where goat cheeses regionally called “cabécous” are produced stretches from the foothills of the Pyrenees, through the Aquitaine Basin, and up to the high plateaus of the Massif Central in the Rouergue.
History
The name of the cheese was first recorded in writing in 1451, in agreement between the Bishop of Evreux and a Lord and his vassals, where the cheese was used for paying taxes.
Description
Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 16 March 1996. Raw milk is supplied from Alpine or Saanen goats. It is a very small soft creamy white cheese (average weight 35 g) with a flat round shape, around 4 to 5 cm wide and a thickness of between 1 and 1.5 cm (see illustration) and a thin, soft rind
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 flavour and is typically eaten on its own with a red wine toward the end of the meal.
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This entry incorporates text from “Rocamadour cheese” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.