- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
Rocamadour is a small cheese made with whole raw goat’s milk. It belongs to the illustrious cabécou family of cheeses. Its territory covers the Causses-du-Quercy over a zone that stretches across most of the Lot département as well as a few municipalities of Aveyron, Corrèze, Dordogne and Tarn-et-Garonne. On the limestone plateau overlooking the cliffside of the magnificent village of the same name, goats graze on various aromatic plants. Traditionally called “cabécou de Rocamadour” – “cabécou” being the Occitan term for a small goat’s cheese – this is one of the oldest products of the Causses-du-Quercy.
It obtained a registered designation of origin (AOC) in 1996 and a protected designation of origin (AOP) in 1999.
A 15th-century monograph cites Rocamadour as a measure of value applied to sharecropping and taxes.
Small, flat round cheese covered by a wrinkly, streaked, slightly velvety skin of a white or creamy ivory color. It generally has a very creamy paste with a very fine, white, chalky center.
The mildness of its texture melts in the mouth, enhanced by light goaty and lactic flavors. According to personal preference, it can be enjoyed creamy and mild or very dry and more powerful.