Rocamadour Cheese
Wednesday, July 16th, 2008
There really must be something to Rocamadour if it has a cheese named after it.
Rocamadour cheese, made from the milk of goats, originated from the French regions of Perigord and Quercy (Where Rocamadour the commune may be found). It was originally named ‘Cabecou de Rocamadour’, though the cabecou label has since been discarded.
It takes approximately 12 to 15 days to properly age, though depending on yyour palate you may prefer cheese that has been allowed to age for longer than that range. As it matures the cheese acquires rind that changes from white to a browny yellow.
Rocamadour cheese is usually eaten on toast or in salads, and can often be found on its own along with a bottle of wine (lirac for white, beaujolais for red).