All things cheese in France

Sunday, 10 January 2010

Rocamadour - the sublime goat cheese from les Causses, France

Cabécou de Rocamadour/Rocamadour

Originally called Cabécou in Occitan, which means “little goat”, this cheese may have its origins from the time the Saracens invaded the region. This is the famous goat cheese of the celebrated village of la Vierge Noire (the Black Virgin). Rocamadour. A medieval settlement erected directly on a cliff, in the rich countryside of Causses du Quercy. It is one of the oldest traditional products made in Quercy, the Lot region. In historical text from the 15th century, this cheese is described as having monetary value and used to pay taxes and as part of the métayage system used by serfs, as tenant farmers to pay to their Seigneur.

This region’s has chalky soil, marked by history and human activity, and is favourable for the raising of goats. The curds are placed in moulds by hand; it has a fine rind, a tender and creamy interior and is only 100g. This most wonderful cheese has a distinct animal perfume with subtle creamy and buttery flavours, with a slightly sweet hazel-nut perfumed aftertaste. It can be eaten throughout its ageing, which strengthens the tastes, eat it fresh, or when it has become creamy, aged when it has dried out or baked on a salad or on a slice of bread. Recommended wine:  White wine: Lirac (Clairette, Grenache Blanc grapes) Light and fruity red wine: Beaujolais (Gamay Noir grape) But the best is a glass of Cahors will reveal its subtle aromas.

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