| ROCAMADOUR |
 Description:
Cabecou de Rocamadour
is more commonly known as "Rocamadour". The farm producers, since obtaining the
AOC label in 1996, have abandoned the name Cabecou as too generic, and today
insist on calling the cheese "Rocamadour". This also enables them to
differentiate this cheese from the many Cabecou that exist.
Texture:
During the
maturing process, it acquires a delicate velvet rind, which is white at first
and then becomes brown/yellow. The pate is white, supple and creamy.
Taste:
In accordance with
one's taste, this little cheese can be eaten at the various stages of
maturation. The young cheese (between 1 and 2 weeks of maturity) has a subtle
acidic aroma and a slight nutty taste. As the |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1996 |
| Weight |
 |
40 g |
| Affinage |
 |
1 to 4 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
