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 |
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Terroir : | Causses du Quercy |
Lait : | Whole goat |
Croûte : | Natural |
Pâte : | Soft |
Production : | Farm |
M. grasse : | 45% |
Poids : | 0.03 Kg |
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