🧀 Rocamadour

Rocamadour is a small French soft goat's cheese with a protected designation of origin (PDO), made from raw whole milk of Alpine or Saanen goats, or crosses of the two, on the limestone plateaux (Causses) of Quercy, at the heart of the Lot department.

According to the product specification, it is a slow-curdling cheese in the form of a flattened round weighing about 35 g, with a firm, striated, slightly velvety rind coloured from cream to dark beige. The texture is pliable and creamy in the mouth. Fat is 45 % of the dry matter, and each cheese must contain at least 14 g of dry matter. The total ripening lasts at least six days from removal from the mould.

At least 80 % of the goats' daily feed comes from the area, and fermented fodder is banned. The milk is produced, and the cheese made and ripened, within the area. The label bears the name, the words 'protected designation of origin' and the EU PDO symbol. The specification cites a lease of 1451 that set a tithe payable in cheese called 'Rocamadour cheese'.