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.
RELATED ARTICLES - THE ROCAMADOUR CHEESE
|Tourism in Rocamadour||Rocamadour travel guide and tourist information|
|Gastronomy in France||Fine food and regional specialities: the crème de la crème of French cuisine|
|Tourism in the Lot||Best places of the Lot|
|Tourism in Midi-Pyrénées||Best places of Midi-Pyrénées|
|Photos of Rocamadour||Photos of the category "Rocamadour" to view and download|
|Photos of the Lot||Photos of the Lot to view and download|
|Photos of Midi-Pyrénées||Photos of Midi-Pyrénées to view and download|
TRAVEL & HOLIDAYS IN THE LOT
|Vacation rentals in the Lot||Bed & Breakfasts in the Lot||Campsites in the Lot|
|Hotels in the Lot||Restaurants in the Lot||Leisure activities in the Lot|
|Travel insurance||Flight to France||Car rental in France|