Rocamadour cheese belongs to a family of goat cheeses called Cabecous. It is produced in the regions of Perigord and Quercy, and the name is derived from the village of Rocamadour in the department of the Lot. Since 1996, it’s designated with AOC certification. The cheese takes about 12 -15 days to attain full maturity, but it can be ripened furthermore for several months to make it a bit stronger. It appears white, ivory cream with velvety skin. Because of a nutty flavour, it tastes great when consumed on hot toast or in salads. After maturation for months, it develops a more intense flavour, and pairs well with Red Wine. This cheese is also Known as Cabécou de Rocamadour, or Cabécou de Gramat.

Rocamadour

La Ferme la Borie d'Imbert

Marc et Sophie Vilard, agriculteurs, vous proposent de découvrir la fabrication du fameux fromage de chèvre des Causses du Quercy: le Rocamadour AOP.

La Ferme la Borie d'Imbert

Rocamadour

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