This small round goat’s milk cheese originated from the South-West region perfectly suits to authentic and delicious meals

We do not know exactly the origins of Rocamadour cheese but we know that in the XVth century, this cheese was used as a share-cropping value and tax. Traditionally called Cabecou, this thin goat’s milk Quercy cheese has been renamed Rocamadour since 1996, the name of the village where it was created. This village is classified n°2 in the list of the most beautiful places in France (just after Mont St Michel). This village is a traditional halt on the St Jacques de Compostelle route. Our AOC Rocamadour Etoile du vercors from the Verdier cheese dairy are the best selling cheeses. They regularly obtain rewards during the General Agriculture contest . They have become THE reference in this category of goat’s milk cheese thanks to the particular attention of our Master cheese-makers to the manufacture of our Rocamadours. Try our farmhouse Rocamadour cheese,s ripened in the Verdier dairy, with an authentic stonger taste.

Did you know ? That in the « OC » language, Cabecou means « little goat ».

Tasting advices :

• Take the cheese out of the fridge at least 1 hour before eating so that it is unctuous and tasty.
• Perfect on a platter, it can be crumbed in a salad or just lukewarm cheese spread over some bread.
• It pairs very well with fruits (tomatoes, apricots, figs), honey and dried fruits.

Accompanying wine  : the best pairing will be with white dry wines issued from Sauvignon white grape variety like Sancerre, Pouilly Fumé or Menetou Salon.

Our advise  : watch the counterfeits !
The name of the cheese shall be Rocamadour and Aoc label must be printed, this is the garantee of the soil and strict respect of production know-how

Link  : www.aoc-rocamadour.com