Rocamadour cheese: Difference between revisions
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'''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 in France|département]]'' of the [[Lot (département)|Lot]]. |
'''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 in France|département]]'' of the [[Lot (département)|Lot]]. |
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Rocamadour belongs to a family of goat cheeses called [[Cabécou]]s and has benefited from being accorded an AOC ([[appellation d'origine contrôlée]]) designation since 1996. It is a very small whitish cheese (average weight |
Rocamadour belongs to a family of goat cheeses called [[Cabécou]]s 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). |
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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 flavor and is typically eaten on its own with a red wine toward the end of the meal. |
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 flavor and is typically eaten on its own with a red wine toward the end of the meal. |
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Revision as of 22:28, 14 April 2013
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| Rocamadour | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Périgord, Quercy |
| Source of milk | Goat |
| Pasteurised | No |
| Texture | Soft |
| Aging time | 12-15 days |
| Certification | French AOC 1996 |
| Named after | Rocamadour |
 Related media on Commons | |
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).
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 flavor and is typically eaten on its own with a red wine toward the end of the meal.
Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).
References
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