Rocamadour cheese
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| Rocamadour | |
|---|---|
AOC 1996 | |
| Named after | Rocamadour |
 Related media on Commons | |
Rocamadour is a
History
The name of the cheese was first recorded in writing in 1451, in agreement between the Bishop of Evreux and a Lord and his vassals, where the cheese was used for paying taxes.[1]
Description
Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 16 March 1996.[2] Raw milk is supplied from Alpine or Saanen goats.[1] It is a very small soft creamy white cheese (average weight 35 g) with a flat round shape, around 4 to 5cm wide and a thickness of between 1 and 1.5cm (see illustration) and a thin, soft rind [2]
Rocamadour is usually sold very young after just 12–15 days of aging and is customarily consumed on hot toast or in salads.[3][4] Rocamadour can be aged further. After several months it takes on a more intense flavour and is typically eaten on its own with a red wine toward the end of the meal.
Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).
See also
- List of goat milk cheeses
References
- ^ ISBN 978-90-366-1689-8.
- ^ ISBN 978-0-7513-0346-9.
- ISBN 978-1-84202-183-5.
- ISBN 978-1-84430-115-7.
External links
Media related to Rocamadour (cheese) at Wikimedia Commons
- Cahier des charges AOP de l'appellation rocamadour enregistré à la Commission européenne
- Site du syndicat des producteurs de fromages Rocamadour, consulté le 30 janvier 2010.
- Rocamadour, site des fromages AOP
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