Rocamadour

Rocamadour is a soft and creamy goat's milk cheese with a Protected Designation of Origin (PDO). Named after the commune in southwestern France where it is produced, Rocamadour has been enjoyed since at least the fifteenth century. This cheese is part of the Cabécou family and obtained its PDO status in 1996.

Historical Background

Rocamadour cheese was first recorded in 1451 in a monograph by J. Meulet, highlighting its use in paying taxes. The name derives from the village of Rocamadour in the Lot département. Historically, small goat cheese pucks in southwestern France were called Cabécou, from the old Occitan words "cabra" (goat) and "cou" (diminutive).

Production Process

Rocamadour is made from raw whole goat’s milk from Alpine or Saanen goats. The goats are milked twice a day, and the milk is collected for 2-3 liters per goat daily for ten months. Rennet and whey are added to the milk, left to curdle for twenty-four hours, and then drained for another twenty-four hours. The curds are salted and placed in molds, then removed and transferred to maturing grills. The cheese ripens for at least six days, turned daily.

Characteristics

Rocamadour is small, with a weight of about 35 grams, a diameter of 4-5 cm, and a thickness of 1-1.5 cm. The cheese has a thin, soft rind and a creamy white interior. When aged between six and ten days, Rocamadour is soft and creamy with a white rind and a smooth heart. Further aging intensifies the flavor, making it stronger and more pronounced. The cheese develops a creamy layer between the skin and heart, known as "piauler" in French.

Flavor and Serving Suggestions

Rocamadour has a delicate, nutty flavor when young, and a stronger, more pronounced taste when aged. It pairs well with hot toast, salads, and can be wrapped in bacon or marinated in olive oil and herbs. It is often enjoyed with regional dishes, walnuts, smoked duck breast, and pairs well with Cahors wine, Bourgogne whites, Loire Valley wines, and fruity Beaujolais. It is also noted for pairing with Guinness.

Production Area

The Rocamadour PDO area includes the communes of the Causses du Quercy. The region’s geology, flora, climate, and limestone terrain are ideal for goat farming. The goats’ diet consists of quality fodder and grain, with 80% of their feed coming from the defined PDO area. In 2014, 1,023 tonnes of Rocamadour PDO were produced and sold by thirty-four farmstead producers and three private enterprises.

Distinctive Features

Rocamadour’s distinct flavor comes from the rich and varied vegetation the goats graze on. It is a soft cheese with a natural edible rind and a creamy, nutty taste. It is small in size but packs a rich and intense flavor, appreciated by cheese connoisseurs.

Important Facts

Country of Origin	France
Specific Origin	Communes of the Causses du Quercy
Certification	PDO (1996)
Milk Type	Goat’s milk
Milk Treatment	Raw whole milk
Rind	White, soft (early); (matured)
Texture	Soft and creamy; becomes drier (matured)
Flavor	Mild; becomes stronger
Aroma	Creamy, buttery, distinctive goat smell
Forms	Small forms, immediately removed from molds
Age	Between 6 and 10 days; longer for drier, stronger flavor