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Roquefort AOP

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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 3 months
Milk Sheep (Unpasteurized )
Fat 32.8%
Classification Blue
Strength Strong
Texture creamy and crumbly
salty, sharp, tangy
Aroma goaty