This small round and flat goat cheese, made from whole raw Alpine breed goat milk, is part of the illustrious family of cabécous, which in the Occitan language means 'little goat cheese.' In fact, it was called 'cabécou de Rocamadour' for a long time before retaining only the name of this village located at the heart of the Appellation. It's truly difficult to resist this creamy little delight that can be devoured in just two bites. Generously spread on a lightly toasted slice of bread, it's a concentrated source of pleasure.
Rocamadour is a goat cheese made with raw milk and crafted with genuine expertise. It features a soft, dark beige or ivory interior and a white rind. The maturation of this chees...