Rocamadour is produced in the regions of Perigord and Quercy, with it’s name having been derived from the stunning nearby village of Rocamadour.
Rocamadour is a mouthful of heaven - rich, creamy and decadent with a velvety texture and fantastic depth of flavour.
This cheese is aged for 12 to 15 days initially and then for up to two months more and is made with raw goats’ milk and traditional rennet.
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