Rocamadour

The cheese

Born in the Quercy region and long called "cabécou de Rocamadour" before becoming AOP in 1996, Rocamadour is a tiny goat's cheese — less than 35 g, 6 cm across, barely a flat puck. Made from whole raw milk of Alpine Chamoisée or Saanen goats, it ages at least 6 days but shines at 8-12 days, with a creamy melting paste and a very thin white-to-beige rind. Its aromas are delicate: fresh milk, almond, dried flowers, butter. Rocamadour is enjoyed year-round but shines in spring when goats return to the pastures. Eat as-is with a young Cahors, or sublimated in a warm goat-cheese salad (local "salade causseunarde"), melted on toast with honey, or simply as dessert with a fresh fig.