Rocamadour

1. History

The Rocamadour cheese has a millennial history, dating back to the Middle Ages with the introduction of goats during the Arab invasion. In the 15th century, it served as a unit of value for sharecropping and taxes, as attested by ancient leases, and was carried by pilgrims on the Way of Saint James.Cabécou de Rocamadour was its former name, popularized by Cistercian monks favoring dairy products. Its fame grew thanks to the religious site of Rocamadour.

2. Physical characteristics

This small goat's milk cheese made from raw whole milk comes in a round pat shape, about 4 cm in diameter and 1.5 cm thick, weighing 35 to 40 grams. It has a thin, velvety, natural bloomy rind covering a white to creamy, smooth and melting paste.Minimum affinage is 6 days, on racks with daily turning to develop its texture.

3. Taste profile

Fresh, Rocamadour offers flavors of cream and butter with a slight goaty note. With age, aromas intensify, becoming drier and more concentrated, typical of the aromatic herbs of the Causses du Quercy. Its creamy texture makes it a gourmet and authentic cheese.

4. Production zone and period

Produced mainly in the Lot department on the Causses du Quercy, extending to bordering communes in Dordogne, Corrèze, Tarn-et-Garonne, and Aveyron. Alpine or Saanen goats are fed 80% local forage. Production runs year-round, peaking in spring.

5. Certification

Rocamadour received AOC in 1996 (decree of January 16), becoming AOP in 1999 at the European level. This certification ensures traditional know-how, terroir, and Alpine or Saanen breeds. It protects its authenticity over centuries of production.