Rocamadour
A tiny and flavour-packed goats cheese from the region of Lot in France.
Key Facts
- CountryFrance
- AccreditationPDO
- Flavoursweet and nutty
- Type of MilkGoat
- PasteurisationUnpasteurised
- Vegetarian RennetNo
- OrganicNo
- Weight35g
- Weight TypeNet
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkSancerre
Nutrition
- IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk)
- AllergensMilk
Nutritional Information
- Typical Valuesper 100g
- Energy kJ1132
- Energy kcal273
- Fat22.0
- Of which saturates17.0
- Carbohydrates0.7
- Of which sugars>0.5
- Protein18.0
- Salt1.2
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.
Dainty Goats' Milk Rocamadour
Dainty in size, yet packed with flavour, this miniature cheese from the picturesque Lot region of Southwest France is firm in texture, with a lightly milky flavour and a sweet nuttiness. Beautiful on sourdough toast or to top a salad.
Rocamadour has been a protected cheese since 1996, meaning that it can only be made in the Quercy region to a particular method. The cheese is made from raw, whole goats' milk and matured in the cellar for about 12 -15 days to attain full maturity. The richness of the goats' milk is a result of their grazing pastures in the Rocamadour area where hawthorn, juniper and mulberry trees proliferate and the cheese is typically eaten on its own with a red wine toward the end of the meal.
Formerly known as the Cabecou de Rocamadour, the Rocamadour is named after the village in which it was made. Its origins stem back to the Middle Ages when goats were introduced to the region at the time of the Arab invasion. These small cheeses had monetary value between tenant farmers and land lords and was used as a trading currency for taxes in the15th Century.
The full flavour of this dainty cheese is well paired with a medium red such as Paxton & Whitfield's Cote De Duras Merlot Cabernet.
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