The name of the cheese was first recorded in writing in 1451, in agreement between the Bishop of Evreux and a Lord and his vassals, where the cheese was used for paying taxes.[1]
Descriptionedit
Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 16 March 1996.[2] Raw milk is supplied from Alpine or Saanen goats.[1] It is a very small soft creamy white cheese (average weight 35 g) with a flat round shape, around 4 to 5cm wide and a thickness of between 1 and 1.5cm (see illustration) and a thin, soft rind [2]
Rocamadour is usually sold very young after just 12–15 days of aging and is customarily consumed on hot toast or in salads.[3][4] Rocamadour can be aged further. After several months it takes on a more intense flavour and is typically eaten on its own with a red wine toward the end of the meal.
Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).
^ abIburg, Anne (2004). Dumont's lexicon of cheese : production, origin, types, taste. Internet Archive. Lisse, Netherlands: Rebo Publishers. pp. 242–243. ISBN978-90-366-1689-8.
^ abMasui, Kazuko (1996). French cheeses. Internet Archive. London: Dorling Kindersley. pp. 62–63. ISBN978-0-7513-0346-9.
^Baboin-Jaubert, Alix (2003). Handbook of cheese. Internet Archive. London: Hachette Illustrated. p. 171. ISBN978-1-84202-183-5.
^Barthélemy, Roland (2004). Cheeses of the world : a season by season guide to buying, storing and serving. Internet Archive. London: Hachette Illustrated. p. 52. ISBN978-1-84430-115-7.
External linksedit
Media related to Rocamadour (cheese) at Wikimedia Commons
Cahier des charges AOP de l'appellation rocamadour enregistré à la Commission européenne
Site du syndicat des producteurs de fromages Rocamadour, consulté le 30 janvier 2010.
Rocamadour, site des fromages AOP
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rocamadour, cheese, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, april, 2021, learn, when. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help to improve this article by introducing more precise citations April 2021 Learn how and when to remove this template message Rocamadour is a French cheese from the southwest part of the country It is produced in the regions of Perigord and Quercy and takes its name from the village of Rocamadour in the departement of the Lot RocamadourCountry of originFranceRegion townPerigord QuercyTownRocamadourSource of milkGoatPasteurizedNoTextureSoftFat content45 Weight30 40gAging time12 15 daysCertificationFrench AOC 1996Named afterRocamadourRelated media on Commons Contents 1 History 2 Description 3 See also 4 References 5 External linksHistory editThe name of the cheese was first recorded in writing in 1451 in agreement between the Bishop of Evreux and a Lord and his vassals where the cheese was used for paying taxes 1 Description editRocamadour belongs to a family of goat cheeses called Cabecous and has benefited from being accorded an AOC appellation d origine controlee designation since 16 March 1996 2 Raw milk is supplied from Alpine or Saanen goats 1 It is a very small soft creamy white cheese average weight 35 g with a flat round shape around 4 to 5cm wide and a thickness of between 1 and 1 5cm see illustration and a thin soft rind 2 Rocamadour is usually sold very young after just 12 15 days of aging and is customarily consumed on hot toast or in salads 3 4 Rocamadour can be aged further After several months it takes on a more intense flavour and is typically eaten on its own with a red wine toward the end of the meal Production 546 tonnes in 1998 24 1 since 1996 100 with raw unpasteurized goat milk 50 on farms See also editList of goat milk cheesesReferences edit a b Iburg Anne 2004 Dumont s lexicon of cheese production origin types taste Internet Archive Lisse Netherlands Rebo Publishers pp 242 243 ISBN 978 90 366 1689 8 a b Masui Kazuko 1996 French cheeses Internet Archive London Dorling Kindersley pp 62 63 ISBN 978 0 7513 0346 9 Baboin Jaubert Alix 2003 Handbook of cheese Internet Archive London Hachette Illustrated p 171 ISBN 978 1 84202 183 5 Barthelemy Roland 2004 Cheeses of the world a season by season guide to buying storing and serving Internet Archive London Hachette Illustrated p 52 ISBN 978 1 84430 115 7 External links edit nbsp Media related to Rocamadour cheese at Wikimedia Commons Cahier des charges AOP de l appellation rocamadour enregistre a la Commission europeenne Site du syndicat des producteurs de fromages Rocamadour consulte le 30 janvier 2010 Rocamadour site des fromages AOP nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Rocamadour cheese amp oldid 1202467763, wikipedia, wiki, book, books, library,
