Rocamadour AOP

Extremely famous little cheese pucks, likely to delight even the greatest palates!

The village of Rocamadour

You probably know this village located near Gramat, which is one of the top tourist destinations in France.

This religious city is on the way to Santiago de Compostela. It notably houses the Saint-Sauveur basilica as well as the Saint-Amadour crypt, which are both listed as UNESCO world heritage sites.

After having climbed the 216 steps of the pilgrims' staircase you will also find the esplanade of the sanctuary of Rocamadour with, among others, the Notre Dame Chapel and the famous Black Madonna.

The famous little cheese puck

Why mention this place in the list of our good local products... But Rocamadour is more than a town perched on the side of a cliff... This village is home to extremely famous little cheese pucks. You guessed it, we are obviously talking about cheese: Rocamadour.

Formerly called “Cabécou de Rocamadour”, it changed its name after obtaining its AOP (Protected Designation of Origin) on July 16, 1996. This distinction reflects a wealth of know-how and exceptional product quality.

However, this little puck is not new... In fact, this cheese is one of the oldest products from the Causses du Quercy. For the record, Rocamadour was so popular in the XNUMXth century that it served as a sharecropping value but also as a tax. The tithe of the time was therefore cheese! Surprising?

Refining Rocamadour AOP

Concerning the production of this cheese, it is obligatory to respect a certain number of rules in order to comply with the AOP criteria. For example, the milk must come from Alpine or Saanen goats. Their food must come mainly from the Rocamadour region and must consist of quality fodder. In addition, all workshops must be approved and obviously respect traditional methods. All these conditions are a guarantee of quality, flavors and inimitable know-how.

The production of Rocamadour AOP is centralized in the Lot territory but there are also a few roots in the Causse on Corrèze, Tarn & Garonne, Dordogne and Aveyron. The Rocamadour takes the form of a small round puck 60 mm in diameter and 16 mm thick. So it’s 35g of “pure goat’s cheese” or 35g of pure indulgence for cheese lovers!

It has a small velvety skin which covers a melting and creamy texture. The latter is formed during the most important stage of production: refining.

Patience is the key word! At least six days of maturing are necessary. During this period, the cheeses are placed on racks and will be turned every day in order to obtain the expected creamy and melting texture.

It is during this maturing that Rocamadour develops its very particular aromas.

Exceptional know-how

So you have understood, Rocamadour is a traditional cheese where man and his know-how occupy a central place. In fact, mechanization in the manufacturing process is almost non-existent. Finally, this activity brings together four professional groups: the farmer (production of goat feed); the goatherd; the cheesemaker-refiner; the commercial field. It is a truly authentic industry on a human scale.

Let's move on to the tasting now: our favorite moment!

Be careful, here again you don't have to be in too much of a hurry to appreciate the delicacy of this cheese. It is necessary to temper your cheerful soul for at least 1 hour since it is recommended to leave your little puck at room temperature until small drops of cream pearl under its skin. When this is the case, your cheese is perfect, it is ready to be enjoyed in the best possible conditions.