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Weight: 70
Maturation: 6 days
Cheese Type: Uncooked, Unpressed cheese
Rocamadour is part of the famous Cabécous family, meaning “Little goat’s cheese” in the Occitan dialect. It is made at the Fromagerie de Loubressac in the Lot, at the foot of the Causses du Quercy limestone plateau, and a few kilometers from the famous eponymous medieval village of Rocamadour.
Made only with local milk from Saanen and Alpine breed goats fed a rich and diverse diet, its production still follows ancestral processes.
This small disk of 35g only is one of the smallest AOP cheeses. Rocamadour is recognizable by its flowery white rind, its creamy and melting ivory paste evocating typical notes of goat cheese, butter and hazelnuts.
Wine Pairing:
White Wines (Sauvignon Blanc, Ventoux, Cote du Luberon)
Rosé wines (Anjou, Cote de Provence)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
4 reviews for Rocamadour Fermier (x2)
Ching Leun Teo –
Delicate, subtle and exquisite when served at the right temperature.
Driscoll ck –
It’s creamy, but lacks character
Claud –
Just found that I didn’t actually taste it. Will order these little gems again.
Paul C –
Quite a simple, and mildly flavoured goat’s cheese. Not the greatest value in this small soize format.
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