Rocamadour cheese
E628449
Rocamadour cheese is a small, soft, creamy goat’s milk cheese from France’s Lot region, prized for its delicate flavor and traditional production.
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
French cheese
ⓘ
goat’s milk cheese ⓘ |
| agingTime |
at least 6 days
ⓘ
often 10–15 days ⓘ |
| AOCStatusGranted | 1996 ⓘ |
| AOPStatusGranted | 1999 ⓘ |
| aroma |
goaty
ⓘ
lactic ⓘ |
| coagulationTime | slow ⓘ |
| color |
ivory
ⓘ
white ⓘ |
| countryOfOrigin | France ⓘ |
| curdType | lactic curd ⓘ |
| EUProtectionScheme | Protected Designation of Origin NERFINISHED ⓘ |
| fatContent | high ⓘ |
| flavorProfile |
delicate
ⓘ
mild ⓘ slightly nutty ⓘ |
| hasCertification |
AOC
ⓘ
AOP NERFINISHED ⓘ |
| madeFromMilkOf | goat ⓘ |
| maturationEffect |
flavor becomes stronger with age
ⓘ
texture becomes creamier under rind ⓘ |
| milkTreatment |
can also be made from thermized milk
ⓘ
raw goat’s milk ⓘ |
| namedAfter | Rocamadour NERFINISHED ⓘ |
| pairing |
dry white wine
ⓘ
honey ⓘ light red wine ⓘ walnuts ⓘ |
| productionArea | Causses du Quercy NERFINISHED ⓘ |
| productionMethod | traditional ⓘ |
| protectedDesignation | Rocamadour NERFINISHED ⓘ |
| regionOfOrigin |
Lot
NERFINISHED
ⓘ
Occitanie NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| servingSuggestion |
often eaten at end of meal
ⓘ
often eaten with bread ⓘ |
| servingTemperature | room temperature ⓘ |
| surfaceMold | can develop thin white mold with age ⓘ |
| texture |
creamy
ⓘ
soft ⓘ |
| typicalDiameter | about 4 cm ⓘ |
| typicalShape | small disc ⓘ |
| typicalUse |
eaten warm on toast
ⓘ
served on cheese board ⓘ used in salads ⓘ |
| typicalWeight | about 35 g ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.