Rocamadour
A small 35 g goat’s cheese disc, Rocamadour is made on the limestone plateaus of the Quercy, where goats graze on wild plants. It is eaten fresh and creamy or more aged, when its taste becomes stronger.
- Milk: Goat
- Family: Goat’s cheese
- Origin: Occitanie (Lot), France
- Best season: April – September
Ripening
Ripened for at least 6 to 7 days.
What to serve it with
Warm on toast with honey, over a green salad