Description
The Rocamadour PDO is a cheese with a soft paste produced with raw and whole milk from goats of Alpine and Saanes breeds and their crossbreeds coming from farms located in the pastures and alpine areas of Causses.
Production Area
The production area of Rocamadour PDO covers a part of the department of Lot and some areas in the departments of Aveyron, Corrèze, Dordogne and Tarn-et-Garonne, in the regions of Midi-Pyrenees, Limousin and Aquitaine.
Production Method
The nurture of the animals used to produce milk consists of 80% of food coming from the production area. The cheese, which has a soft paste and slow coagulation, is obtained through curdling for at least 20 hours at a minimum temperature of 18°C. Then it undergoes pre-dripping for almost 12 hours. Salting is made in the mix and, once obtained the curd, the mass is dripped and put into the moulds. After having removed the cheese from moulds, the ripening phase starts and lasts at least six days from the removal.
Appearance and Flavour
Rocamadour PDO has a very soft paste, with a natural rind consisting of a superficial striped layer, which is slightly velvety. The colour goes from cream white to dark beige. It has the shape of a small flattened cylinder and weighs about 25 gr. The paste has a delicate aroma and a creamy, buttery and hazelnut flavour.
History
Rocamadour PDO boasts an ancient history. It is mentioned in the text of the lease signed in 1451 between the bishop of Evreux, at that time the king of the area, and its vassals. Other documents, going back to the 15th century, certify the fame of this cheese and link its peculiar taste to the aromatic plants with which the goats were nurtured.
Gastronomy
Rocamadour PDO must be conserved in the least cold compartment of the refrigerator, wrapped in its original package or in a sealed box. Before eating it, it is suggested to leave it rest at room temperature for about half an hour. Traditionally, it is eaten at the end of a meal or with salads. It is the principal ingredient of some local dishes like the cake of Quercynoise made with Rocamadour, cabbage and honey or the Rocamadour en croûte with walnuts. It is perfect with the wines from the Cahors region.
Marketing
The product is sold as Rocamadour PDO. It is marketed whole.
Distinctive Features
The milk used to produce Rocamadour PDO has a peculiar taste due to the goats diet which consists of forage in winter and pasture grass in summer.
