Connexion
Fermer
Appeared likely after the Hundred Years War during migrations, the Rocamadour owes its commercial expansion of the railway. It becomes a high-profile cheese.
After coagulation for 24 hours and a manual molding, it is ripened 1-2 weeks. The cheese, soft, is white and its flavor is creamy and soft.
Fiche Technique
| A.O.C : | 1996 |
|---|---|
| Terroir : | Causses du Quercy |
| Lait : | Whole goat |
| Croûte : | Natural |
| Pâte : | Soft |
| Production : | Farm |
| M. grasse : | 45% |
| Poids : | 0.03 Kg |
