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Rocamadour cheese (also called as Cabécou de Rocamadour or Cabécou de Gramat) belongs to a family of goat cheeses called Cabecous.
It is produced in the regions of Perigord and Quercy, and the name is derived from the village of Rocamadour in the department of the Lot. Since 1996, it’s been designated with AOC certification.
The cheese takes about 12 -15 days to attain full maturity, but it can be ripened for a longer period to make it a bit stronger. After maturation for months, it develops a more intense flavour.
It is a white, ivory cream cheese with velvety skin. Because of its nutty flavour, it tastes great when consumed on hot toast or in salads.