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Rocamadour AOC Fermier

Rocamadour cheese 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 designated with AOC certification. The cheese takes about 12 -15 days to attain full maturity, but it can be ripened furthermore for several months to make it a bit stronger. 

Country France
Region Perigord
Age 1 - 3 months
Milk Goat (Unpasteurized )
Fat
Classification aged fresh
Strength medium
Texture close, compact, smooth and supple
Flavour
nutty
Aroma goaty