The rocamadour cheese

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The rocamadour cheese - Tourism in the Lot

Speciality of the village of Rocamadour and the Quercy Limestone plateaus, this cheese made with unpasteurised whole goat's milk carries the AOC quality label. Presented in the shape of a small disk, rocamadour can be eaten at various maturing stages, the minimum being six days of maturing. Creamy with a subtle taste or drier with more pronounced flavours, rocamadour is simply irresistible and will doubtlessly delight the cheese lovers. A true enjoyment! It can also be eaten warm, along with a salad for example.

In June, the village of Rocamadour hosts the cheeses festival, a gastronomic event celebrating the local cheeses.

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