The Rocamadour , formerly called "Cabécou de Rocamadour", is a French cheese made from goat's milk . His name has been protected by the Appellation d'Origine Contrôlée since 1996 . On the one hand, this ensures the quality of the product and also defines the manufacturing conditions.
The cheese was first mentioned in 1451 in the text of a rental agreement between the bishop of Evreux and his feudal man. In 1913, President Poincaré was offered the cheese to try during a dinner. The cheese was named after the Rocamadour region in order to benefit from the name of the pilgrimage site and represent an additional source of income.
In the 15th century "pucks" were given as taxes with the small goat cheese. Back then, tithe was fixed in cheese.
The goats are not allowed to be fed fermented feed. The cheese is made in molds either individually or in a conventional multi-mold plate. The internal dimensions of the molds are: 60 millimeters in diameter, 16 millimeters in height.
The cheese is ripened in two phases.
- a drying phase of at least 24 hours at a temperature of 23 ° C or less. At a humidity of more than 80%,
- then in a cellar at a temperature of 10 ° C minimum. With a humidity of more than 85%.
The total maturing time must be at least 6 days from the day of demolding.
Form of sale
The cheeses available in stores have a diameter of four to five centimeters and are only one to 1.5 centimeters high. The fat content in the dry matter is 45%.
The Rocamadour is also the starting product of the Picadou , a form of refinement in which mature cheeses are wrapped in leaves.
- Website of the manufacturers' association with recipes and information
- ↑ a b La grande histoire de notre petit fromage - Rocamadour - Les chèvres des causses du Quercy. Retrieved June 14, 2020 .
- ↑ a b c Institut national de l'origine et de la qualité: Fiche produit Rocamadour. Institut national de l'origine et de la qualité, 6 September 2019, accessed on 14 June 2020 (French).
- ↑ Marie-Line Gaudru: Rocamadour . In: Catherine Donnelly (Ed.): The Oxford companion to cheese . Oxford University Press , New York 2016, ISBN 978-0-19-933088-1 , pp. 622 .