Rocamadour AOP is a small soft white mould cheese made from goat’s milk. It is named after the town of Rocamadour in southwestern France, where it has been made for centuries. In this blog post, we will explore the origins, production methods and pairings for Rocamadour.
What is Rocamadour?
Rocamadour is a soft white mould goat cheese which has the distinction of being France’s smallest AOP cheese. It has been made in the region surrounding the town of Rocamadour in southwestern France for centuries. The cheese is named after the town and has become a popular delicacy in the region.
As a matter of fact, the history of Rocamadour cheese is closely linked to the history of the town of Rocamadour. The cheese has been made in the region for centuries, using traditional methods that have been passed down from generation to generation.
How is Rocamadour made?
This gorgeous cheese is produced by a number of artisanal cheesemakers in the region surrounding the town. The cheese is made using traditional methods, and production is limited due to the seasonal nature of the cheese.
To make this AOP cheese, local artisans have to use exclusively local raw goat’s milk. Furthermore, the goats have to be allowed to graze freely in local pastures. Once rennet and cultures are added to the milk, a slow coagulation process takes place (minimum 24 hours).
The following day, the cheesemaker allows the formed curd to drain over 12 hours before salting. Finally, they transfer the salted and drained curd into the tiny moulds that will form the cheese.
Texture, aroma & flavour
Overall, maturation for this cheese lasts a minimum of 6 days from moulding. Over this time, Rocamadour develops a delicate and wrinkly white mould rind. Underneath, the cheese has a pristine white paste.
Rocamadour cheese has a soft, creamy texture and a delicate, slightly tangy flavour. It has a mild aroma and a subtle goat’s milk flavour that is not overpowering.
Serving guide
Rocamadour cheese pairs well with a variety of foods, including crusty bread, fresh fruit and honey. It is also commonly used in salads and other savoury dishes. Rocamadour cheese is best enjoyed with a light white wine, such as a Sauvignon Blanc or a Chenin Blanc.
Alternatives to Rocamadour
If you’re looking for alternatives to Rocamadour cheese, there are a few other goat cheeses that you might enjoy:
Cabecou – a French goat cheese from the Midi-Pyrénées region. It is made using a very similar recipe to Rocamadour but does not bear an AOP stamp.
Chabichou du Poitou – a French goat cheese that is similar in texture and flavour to Rocamadour cheese, but is typically sold in larger cylindrical rounds.
Valençay – an iconic pyramid-shaped goat’s milk cheese that comes from the Loire region.
Summary
Rocamadour is a popular French cheese that is known for its delicate flavour and creamy texture. Whether enjoyed on its own or paired with other foods, Rocamadour cheese is a must-try for any cheese lover. If you’re looking for alternatives, there are a variety of other goat cheeses that you might enjoy, but Rocamadour cheese is truly one of a kind.
Thank you for reading
Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.
If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.
Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!
Tasty creamy like sort of kaimak. Hardly enough for one bite. You g but ripe.