Rocamadour cheese

Rocamadour cheese is a renowned French cheese that originates from the Midi-Pyrénées region of France. It is a small, round cheese made from goat's milk and is named after the village of Rocamadour in the Lot department.

History

The history of Rocamadour cheese dates back to the 15th century. It was traditionally made by the peasants of the region, who would sell it at local markets. The cheese gained its Appellation d'Origine Contrôlée (AOC) status in 1996, which guarantees its quality and geographical origin.

Production

Rocamadour cheese is made from raw, whole goat's milk. The milk is heated and then curdled with a starter culture and rennet. The curds are then moulded and left to drain for several days. The cheese is then salted and aged for a minimum of 35 days.

Characteristics

Rocamadour cheese is known for its creamy texture and mild, nutty flavour. It has a thin, wrinkled rind that is often covered in a white mould. The cheese is typically eaten young, when it is still soft and creamy. However, it can also be aged for a longer period, during which it develops a stronger, more complex flavour.

Pairings

Rocamadour cheese pairs well with a variety of foods and wines. It is often served with fresh bread, fruits, and nuts. In terms of wine, it pairs well with light reds and whites from the Loire Valley and Bordeaux regions.

See Also

• French Cheese
• Goat Cheese
• Appellation d'Origine Contrôlée

References

• French Cheese Guide
• The Cheese Lover's Companion
• The World Cheese Book

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  Rocamadour cheese