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Rocamadour, a small round and flat goat cheese, is a designation of one of France's unpasteurised whole milk goat cheeses.
French unpasteurised whole milk goat cheese
Origins: Quercy (Lot and adjacent departments)
Rocamadour, a small round and flat goat cheese, is a designation of one of France's unpasteurised whole milk goat cheeses. It belongs to the family called cabécou, which in the Occitan language means “small goat cheese”. It is made in Quercy and has boasted an AOC (Controlled Designation of Origin) label since 1995 and takes its name from the splendid commune of Rocamadour in the department of Lot. It is really hard to resist this small creamy delight which only takes two bites to eat. Served hot or cold, it is the perfect accompaniment for salads served in the mild regions of Quercy and Périgord. Generously spread on a lightly toasted slice of bread, it is a delight for all palates.
A soft goat cheese with a mouldy rind
Origins: Berry (Centre region)
Crottin de Chavignol is a French goat cheese originating from the old Berry village of Chavignol located in the historic region of Berry in the Centre region. It is incontestably the most famous of the Berry cheeses which is enjoyed according to its age. Some like it semi-dry, aged for ten or so days; blue, with at the end of a month the appearance of Penicillium, which gives it its fragrances of undergrowth; or very dry, when it unveils its aromas of chestnuts and hazelnuts. Even if it holds its own on a cheese platter, this goat cheese is also widely used in the kitchen where it can be breaded, chopped, cooked au gratin or marinated.