Rocamadour, whose story date back to the 15th century, and whose name comes from the medieval village where it is produced, is a small 35g disc recognisable by its creamy and smooth paste, as well as its subtle cream, hazelnut and butter taste.
Its maturation lasts for at least 6 days after unmoulding.
Pairing cheese and wine
Its acidulous taste make it fit very well with dry white wines such as Mâcon.
20 goat breeders have created a cooperative called Les Fermiers du Rocamadour («The Farmers of Rocamadour») in 1991. Nowadays, activities are carried out by 9 Rocamadour producers, 6 milk producers, and 1 goat cheese maker. The focus on promoting the region and the preservation of an ancestral family knowledge are the fundamental values of this cooperative composed of 16 farms and 18 employees.
Did you know that ?
Rocamadour’s story is very old, and dates from
goats entering in the region during the Arab
invasion in the Middle Age. Formerly called “Cabécou Rocamadour”, which means small
goat cheese in Occitan language, it would had
been used in some domains as an unit of value to pay farming taxes.
Commercial name :
Raw goat milk cheese