French cheese main page


Anneau Du Vic-Bilh
Banon
Bonde de Gatine
Bouton d'Oc
Briquette du Forez
Cabecou
Cabri de Parthenay
Cathare
Chabichou du Poitou
Chabis de Gatine
Charolais
Chevre Figue
Chevreton du Bourbonnais
Chevrotin des Aravis
Clacbitou
Coeur de Chevre
Coeur et Creme
Couronne Lochoise
Crottin
Crottin de Chavignol
Galette du Paludier
Gasconnades
Gour Noir
Lingot Saint Bousquet d'Orb
Lou Pevre
Maconnais
Montrachet
Mothais sur Feuille
Moulis
P'tit Berrichon
Pave Blesois
Pave de Chirac
Pave du Berry
Pelardon des Cevennes
Petit Provencal
Picodon de Chevre
Poiset au Marc
Pont d'Yeu
Pouligny Saint Pierre
Rigotte de Condrieu
Rocamadour
Rouleau de Beaulieu
Rouleau de Provence
Roves des Garrigues
Saint Nicolas de la Dalmerie
Sainte Maure de Touraine
Sancerre
Sarment
Selles sur Cher
Six Pans du Lauragais
St Valentin
Taupiniere
Tetoun
Thym Tamarre
Trois Cornes
Truffe de Valensole
Truffe du Perigord
Valencay

 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
HOW TO EAT YOUR CHEESE
How to cut your cheese
Vouvray dry white
From Milk
Season for indulging
AOC in
1996
Weight
40 g
Affinage
1 to 4 weeks
Pate (dough)
Pate : Soft


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.