This small cheese is mad from the while raw milk of Alpine goats. It is round and flat and a member of the illustrious cabécou family of cheeses, which means “small goat cheese” in the Occitan language. For a long time it was known as cabécou de Rocamadour, but eventually it retained only the name of the village located in the heart of the Designation’s area. It is truly difficult to resist this little creamy treat, which you can devour in a couple of mouthfuls. Spread it generously on a lightly toasted slice of bread for a moment of intense pleasure.

Rocamadour is made from raw goat’s milk and using authentic know-how. It has a soft dark or ivory-coloured beige paste and a white rind. The cheese has had protected designation of origin status since 1995 and is matured in a drying room or cellar. It is sold in a puck shape weighing 35 grams, with a 6cm diameter and a height of 1.6cm. The goats that produce the requisite milk feed of rich and varied vegetation, which explains the cheese’s delicious taste.