The Rocamadour can be eaten at the various stages of maturation. The young Rocamadour cheese (between 1 and 2 weeks of maturity) has a subtle acidic aroma and a slight nutty taste. During the maturing process, it acquires a delicate velvet rind, which is white at first and then becomes brown/yellow. The inside is white and creamy.
Producer: Bigeat Besse
Country of origin: Midi-Pyrénées Region, South-Western France
Portion Size: 2 pieces of 40 Gr
Stuff to Consider (allergen, type of milk, etc.): Unpasteurized goat’s milk, lactose
Tip: keep stored at +4° C – Take it out a few minutes before tasting