Rocamadour is an irresistible little cheese which has been made from unpasteurised goat’s milk on the causses du Quercy since the 15th century.
Its home is Rocamadour, a Great Tourist Site, in the heart of the Causses du Quercy Regional Nature Park.
Before we give into the temptation to tuck in, let's take a closer look at this phenomenon of the cheese world: six centimetres in diameter and one and a half thick, with four grooves across the top and a soft, velvety, ivory-coloured rind. In the mouth, Rocamadour melts on the palate, releasing aromas of goat’s milk, perfumed by contact with the junipers, flowers and grasses of the causses.
Rocamadour has held AOC status since 1996.