Reflets de France
Rocamadour Cheese
What it is
Rocamadour is a small, soft, unpasteurized goat cheese from the Lot region of France. It is made from the milk of the local Rocamadour goat breed. The cheese has a delicate, slightly tangy flavor and a creamy texture. It is typically aged for a short period, resulting in a fresh and mild cheese. The rind is usually thin and white, sometimes with a slight bloom. Its small size makes it ideal for individual servings or as part of a cheese board.
How people cook with it
This versatile cheese can be enjoyed in many ways, both cooked and uncooked.
- On a cheese board
- Melted on toast
- In salads
- Baked in pastry
Rocamadour is often served at room temperature to best appreciate its texture and flavor. It can be placed directly on a cheese board with crusty bread and fruit. For a warm preparation, it can be gently heated until just softened, making it ideal for spreading. It also melts beautifully, making it a wonderful addition to gratify dishes or baked goods. Its small size means it cooks quickly, so watch it closely to prevent overcooking and maintain its creamy interior.
How it differs from similar foods
Compared to firmer goat cheeses, Rocamadour is significantly softer and creamier due to its shorter aging process and higher moisture content. Its flavor is also generally milder and less pungent than some aged goat cheeses, offering a more approachable taste for those new to goat cheese.
Who it is for
Home cooks and cheese enthusiasts who appreciate artisanal French cheeses will enjoy Rocamadour.
How to keep the rest
After opening, wrap any remaining Rocamadour tightly in parchment paper or cheese paper and store it in the coldest part of your refrigerator. It is best consumed within a few days to maintain its optimal texture and fresh flavor. Avoid plastic wrap, as it can trap moisture and affect the cheese's quality.