Rocamadour cheese (rocamadour)

France is famous for its exquisite and centuries-old culinary tradition. A special place in the diet of all French people without exception is occupied by all kinds of varieties and types of cheeses. It is worth noting that cheeses have been made in France since time immemorial. For this reason, many types of French cheeses are considered the best in the world due to their exceptional taste, aroma and consumer characteristics.

The famous Rocamadour cheese is part of the "golden fund" of the French cheese making. This particular kind of mold cheese is made from goat's milk. Notably, Rocamadour cheese refers to products that can only be produced in strictly legislated areas of France. If the cheese was not produced in the commune of Rocamadour, Carlus or Grama, which are located on the Kersey plateau, the product cannot be called Rocamadour.

Interestingly, Rocamadour cheese has received its current name relatively recently. Before that, cheese was called nothing more than St. Amadur. As noted earlier, Rocamadour cheese is made from goat's milk, which is obtained from several beats for one day. Goat's milk is then infused and the product is allowed to sour.

The produced milk whey is drained, and the curdled cheese mass is laid out according to special rounded forms. Rocamadour cheese is kept in special basements on wooden shelves. As a rule, Rocamadour can last from one to four weeks in a row. Ultimately, Rocamadour cheese is obtained, which is rounded cheese heads with a diameter of no more than 5 cm and a weight of 30-40 grams.

Rocamadour cheese is covered with velvety white mold crust. Interestingly, the appearance, taste, and in addition, the consumer characteristics of the cheese depend only on the aging time of Rokamadur. The color palette of the cheese can range from white to dark beige. Rokamadur cheese (Rocamadour) stands out for its savoury taste as well as its light but discernible goat's milk flavour.

Not surprisingly, in the case of Rocamadour cheese, a very young six-day-old product is especially popular. Such cheese has a sour taste and a delicate nut aroma. With a long period of aging, Rocamadour cheese acquires a savory and pronounced cheese taste.

Cheese is served as a snack or dessert accompanied by red Cagor wine or white French varieties of Vouvrey, as well as Gaillac. In addition, Rocamadour can act as an ingredient in vegetable salads, as well as savory light snacks and mashed soups.