Rocamadour

Rocamadour is a soft goat's-milk cheese produced within a defined area centred on the Lot department of Quercy, France. Milk must come exclusively from Alpine or Saanen goats, or crosses of those two breeds. Curdling must last at least 20 hours at a minimum temperature of 18 °C, and ripening must continue for at least six days from the day the cheeses are removed from their moulds.

About this designation

Rocamadour holds PDO status, registered under file number PDO-FR-0026 and granted EU protection on 7 May 1997, with eAmbrosia identifier EUGI00000013429. The designation covers a soft goat's-milk cheese whose production area spans named municipalities and cantons across the departments of Corrèze, Dordogne, Lot, and Tarn-et-Garonne, with the Lot department forming the core of the zone. Milk may be obtained only from Alpine or Saanen breeds, or a cross of those two breeds. The curdling process must last at least 20 hours at a minimum temperature of 18 °C, and the curd must be pre-drained for at least 12 hours. Salting is carried out in the mass. Ripening must continue for at least six days from the day the cheeses are removed from their moulds. The total daily ration fed to the goats must comprise at least 80 % of fodder produced within the geographical area, and the use of fermented fodder is prohibited as of 1 January 2010, with the ban applying immediately to new farms. Milk must be produced and cheese must be manufactured and matured within the geographical area. Each cheese marketed under the name must bear a label of at least 4 cm in diameter carrying the name 'ROCAMADOUR' and the wording 'Appellation d'Origine Contrôlée', together with the INAO logo and acronym. Compliance is overseen by the Institut National des Appellations d'Origine (INAO) and the Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF).

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 7 May 1997 under file number PDO-FR-0026; eAmbrosia identifier EUGI00000013429.
• Milk may be obtained from Alpine or Saanen breeds only, or a cross of those two breeds; no other breed is permitted.
• Curdling must last at least 20 hours at a minimum temperature of 18 °C, followed by pre-draining for at least 12 hours.
• Each marketed cheese must bear a label of at least 4 cm in diameter showing the name 'ROCAMADOUR' and the wording 'Appellation d'Origine Contrôlée'.

Tasting notes

Quercy goat's milk small disk-shaped soft cheese aged 6+ days. Ivory paste with thin pale rind, semi-soft to creamy texture, mild fresh tangy goat flavor with sweet-floral notes — among France's most accessible chèvres.

HoReCa use

Plateau de fromages chèvre selection; warmed on toast; in salade au chèvre chaud; pairs with Cahors and Bergerac.

Packaging

• single-disk-35g
• gift-pack-6x35g
• gift-pack-12x35g

Seasonality