Speciality of the village of Rocamadour and the Quercy Limestone plateaus, this cheese made with unpasteurised whole goat's milk carries the AOC quality label. Presented in the shape of a small disk, rocamadour can be eaten at various maturing stages, the minimum being six days of maturing. Creamy with a subtle taste or drier with more pronounced flavours, rocamadour is simply irresistible and will doubtlessly delight the cheese lovers. A true enjoyment! It can also be eaten warm, along with a salad for example.
In June, the village of Rocamadour hosts the cheeses festival, a gastronomic event celebrating the local cheeses.