|
Cheese Description:
|
|
» Rocamadour «
Cabécou de Rocamadour is more commonly known as "Rocamadour". The farm producers, since obtaining the AOC label in 1996, have abandoned the name Cabécou as too generic and today insist on calling the cheese "Rocamandour". This also enables them to differentiate this cheese from the many Cabécou that exist. In accordance with one's taste, this little cheese can be eaten at the various stages of maturation. The young cheese ( between 1 and 2 weeks of maturity), has a subtle acidic aroma and a slight, nutty taste. As the "affinage" progresses, these characteristics become more pronounced.
|
|
